Description
For a low-carb, summer spin on taco night, you’ll love these Taco Stuffed Zucchini Boats filled with seasoned ground turkey and topped with a Mexican cheese blend.
Yield: 4servings | Serving Size: 2halves
Ingredients
4medium, 32 ounces zucchinis, cut in half lengthwise
1/2cupmild salsa
1lb93% lean ground turkey
1tspgarlic powder
1tspcumin
1tspkosher salt, or to taste
1tspchili powder
1tsppaprika
1/2tsporegano
1/2small onion, minced
2tbspbell pepper, minced
4ozcan tomato sauce
1/4cupwater
1/2cupreduced fat Mexican blend shredded cheese
1/4cupchopped scallions or cilantro, for topping
Instructions
- Bring a large pot of salted water to boil. Preheat oven to 400°F.
Place 1/4 cup of salsa in the bottom of a large baking dish.
- Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
- Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
- Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Top with scallions and serve with salsa on the side.
Last Step:
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