
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.
Serves:
Ingredients
- 32ozzucchinis,(4 medium), cut in half lengthwise
- ½cupmild salsa
- 1lbground turkey,(93% lean)
- 1tspgarlic powder
- 1tspcumin
- 1tspKosher salt,or to taste
- 1tspchili powder
- 1tsppaprika
- ½tsporegano
- ½small onion,minced
- 2tbspbell pepper,minced
- 4oztomato sauce,(1 can)
- ¼cupwater
- ½cupMexican blend cheese,shredded, reduced fat
- ¼cupchopped scallions,or cilantro, for topping
Instructions
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Bring a large pot of salted water to boil. Preheat oven to 400 degrees F.
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Place ¼ cup of salsa in the bottom of a large baking dish.
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Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving ¼-inch thick shell on each half.
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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.
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Drop zucchini halves in boiling water and cook for 1 minute. Remove from water.
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Brown turkey in a large skillet, breaking up while it cooks. When no longer pink, add the spices and mix well.
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Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
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Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about ⅓ cup in each, pressing firmly.
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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.
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Top with scallions and serve with salsa on the side.
Nutrition
- 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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