Turkey Taco Zucchini Boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 serving Medium Zucchini (by APPLECRISP808) .25 cup Salsa 16 oz Turkey, Ground turkey, 93% lean .5 tsp Chili powder 1 tsp Garlic powder 1 tsp Salt 1 tsp Paprika 1 tsp Oregano, ground .50 cup Tomato Sauce .25 cup (8 fl oz) Water, tap 8 oz 365 Organic Shredded Mexican Blend Cheese (by NANTASTIC)
Instructions
1.Preheat oven to 400F. Place 1/4 cup of salsa in the bottom of a large baking dish.
2.Using a small spoon (I used a teaspoon,) hollow out the centre of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out zucchini flesh and save 1/2 cup to add to the taco filling (squeeze excess water with a paper towel,) discarding the rest.
3.Brown turkey in a large skillet, breaking up as it cooks. When no longer pink, add the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix well. Add the reserved zucchini, tomato sauce, salsa, and water. Stir and simmer on low for 15 minutes.
4.Using a spoon, fill the hollowed zucchini boats dividing the taco meat evenly, pressing firmly. Top each with 1 Tbsp of shredded cheese.
5.Cover with foil and bake for 35 minutes, until cheese is melted and zucchini is cooked through. Top with cilantro or green onions if desired.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JENIECEYB.
1.Preheat oven to 400F. Place 1/4 cup of salsa in the bottom of a large baking dish.
2.Using a small spoon (I used a teaspoon,) hollow out the centre of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out zucchini flesh and save 1/2 cup to add to the taco filling (squeeze excess water with a paper towel,) discarding the rest.
3.Brown turkey in a large skillet, breaking up as it cooks. When no longer pink, add the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix well. Add the reserved zucchini, tomato sauce, salsa, and water. Stir and simmer on low for 15 minutes.
4.Using a spoon, fill the hollowed zucchini boats dividing the taco meat evenly, pressing firmly. Top each with 1 Tbsp of shredded cheese.
5.Cover with foil and bake for 35 minutes, until cheese is melted and zucchini is cooked through. Top with cilantro or green onions if desired.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JENIECEYB.
Nutritional Info Amount Per Serving
- Calories: 411.3
- Total Fat: 24.7 g
- Cholesterol: 130.0 mg
- Sodium: 1,261.1 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 3.5 g
- Protein: 37.3 g
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