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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.8
  • Total Fat: 8.9 g
  • Cholesterol: 43.8 mg
  • Sodium: 245.2 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 13.1 g

View full nutritional breakdown of Picadillo Stuffed Zucchini Boats calories by ingredient
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Picadillo Stuffed Zucchini Boats

Submitted by: LANAVARRO07

Introduction

If you're not a big fan of zucchini, you will be after trying this recipe! You can use ground turkey or lean ground beef for a lighter twist on the classic picadillo. If you're not a big fan of zucchini, you will be after trying this recipe! You can use ground turkey or lean ground beef for a lighter twist on the classic picadillo.
Number of Servings: 8

Ingredients

    1 tablespoons olive oil
    1 small onion, chopped
    1/2 small red bell pepper, finely chopped
    8 large pimiento-stuffed olives, coarsely chopped
    3 cloves garlic, minced (I use bottled)
    1 pound ground turkey or lean ground beef
    2 tablespoons tomato paste
    1 cup frozen peas and carrots
    1 tablespoon chopped cilantro
    8 Medium Zucchini Squash
    1 tsp Olive Oil
    Salt, Pepper, and Garlic Powder to taste

Directions

Makes 8 servings (1 serving=2 boats)

Step 1:
Chop onions, red bell pepper, olives, and garlic as needed (I like to use whatever pre-chopped veggies I can find) and set aside.

Step 2:
Preheat oven to 350 degrees.
Wash zucchini, cut off stems, and cut each squash in half length wise. Using a small spoon, scoop out the center of each half to create the "boats". Place the "boats" on a cookie sheet. Use 1 tsp of olive oil and brush each "boat"; season with salt, pepper, and garlic power. Set aside.

Step 3:
Heat 1 tbsp of olive oil in a skillet over medium heat. Add onion, bell pepper, olives, and garlic and cook until tender (about 5 minutes). Add ground turkey and cook until browned. Stir tomato paste into the meat mixture over medium-low heat. Add 2-3 tablespoons of water to break up paste as needed. Stir in peas and carrots, cover and cook until heated through (about 4 minutes). Stir in cilantro, remove from heat.

Step 4:
Scoop picadillo into zucchini boats distributing evenly (store extra if you have any). Bake for 20 minutes. Remove and sprinkle with cheese, then bake for an additional 5 minutes.

Eat and enjoy!



Number of Servings: 8

Recipe submitted by SparkPeople user LANAVARRO07.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I absolutely love these Zucchini boats! They were great with the brown rice we tried them with. I added some Chipotle Tabasco sauce to my Zucchini boats and felt very satisfied. - 6/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    This recipe is to die for! Thank you so much for sharing it! - 7/5/10

    Was this review helpful?   yes  No
  • Pretty Good! I would eat these again. - 4/17/11

    Was this review helpful?   yes  No