How To Make Taco Stuffed Zucchini Boats
If you’re looking for a taco night variation, try these taco-stuffed zucchini boats. The ground turkey keeps the calories low and the flavors intense.
- 32ozzucchinis,(4 medium), cut in half lengthwise
- ½cupmild salsa
- 1lbground turkey,(93% lean)
- 1tspgarlic powder
- 1tspKosher salt,or to taste
- 1tspchili powder
- ½small onion,minced
- 2tbspbell pepper,minced
- 4oztomato sauce,(1 can)
- ½cupMexican blend cheese,shredded, reduced fat
- ¼cupchopped scallions,or cilantro, for topping
Bring a large pot of salted water to boil. Preheat oven to 400 degrees F.
Place ¼ 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 ¼-inch thick shell on each half.
Chop the scooped out flesh of the zucchini in small pieces and set aside ¾ of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or saving to use in another recipe.
Drop zucchini halves in boiling water and cook for 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 ⅓ cup in each, pressing firmly.
Top each with 1 tablespoon of shredded cheese. Cover with foil and bake for 35 minutes until cheese is melted and zucchini is cooked through.
Top with scallions and serve with salsa on the side.
- Calories: 288.07kcal
- Fat: 13.88g
- Saturated Fat: 4.94g
- Trans Fat: 0.12g
- Monounsaturated Fat: 4.25g
- Polyunsaturated Fat: 3.03g
- Carbohydrates: 14.07g
- Fiber: 4.30g
- Sugar: 8.99g
- Protein: 29.84g
- Cholesterol: 91.54mg
- Sodium: 988.33mg
- Calcium: 182.43mg
- Potassium: 1135.83mg
- Iron: 3.37mg
- Vitamin A: 118.80µg
- Vitamin C: 51.02mg
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