Turkey Taco Zucchini Boats

 

Taco Stuffed Zucchini Boats

PREP TIME:15 mins

COOK TIME:1 hr

TOTAL TIME:1 hr 15 mins

These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!

Ingredients

• 4 medium (32 ounces zucchinis, cut in half lengthwise)
• 1/2 cup mild salsa
• 1 lb 93% lean ground turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp kosher salt (or to taste)
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion (minced)
• 2 tbsp bell pepper (minced)
• 4 oz can tomato sauce
• 1/4 cup water
• 1/2 cup reduced fat Mexican blend shredded cheese
• 1/4 cup chopped 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.

Ultimate Portion Fix: 2G, 1R, 1B

Serving: 2halves, Calories: 269kcal, Carbohydrates: 16.5g, Protein: 29g, Fat: 11.5g, Saturated Fat: 4.5g, Cholesterol: 87.5mg, Sodium: 764.5mg, Fiber: 5g, Sugar: 7g