Picadillo Stuffed Zucchini Boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoons olive oil1 small onion, chopped1/2 small red bell pepper, finely chopped8 large pimiento-stuffed olives, coarsely chopped3 cloves garlic, minced (I use bottled)1 pound ground turkey or lean ground beef2 tablespoons tomato paste1 cup frozen peas and carrots1 tablespoon chopped cilantro 8 Medium Zucchini Squash1 tsp Olive OilSalt, Pepper, and Garlic Powder to taste
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.
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.
Nutritional Info 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
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