Taco Stuffed Zucchini Boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup, chopped Onions, raw 16 oz Ground beef 16 oz Turkey, Ground turkey, 93% lean 2 cup Great Value Finely Shredded Fiesta Blend Cheese 1 cup Ice Burg Lettuce- Shredded 4 tbsp Ortega taco seasoning mix 8 large Zucchini, baby 8 tbsp Sour Cream 2 cup, chopped or sliced Red Ripe Tomatoes
Preheat oven to 400 degrees Fahrenheit.
Bring water to boil. Cut zucchini in half lengthwise. Add zucchini to boiling water and boil for 1 minute. Remove from water and place in a lightly oiled/greased baking dish. Scoop out the middle (you can save the middle for sauces).
Brown up the beef and turkey, adding onion halfway through cooking time. Drain well. Add taco seasoning (typically 1 packet per pound of meat), following the taco seasoning package directions. Drop spoonfuls of meat into zucchini boats, pressing down firmly.
Bake, uncovered for 25 minutes. Top each boat with cheese, bake additional 5 minutes.
Top with remaining ingredients and enjoy.
Serving Size: 8 servings, 2 boats each
Bring water to boil. Cut zucchini in half lengthwise. Add zucchini to boiling water and boil for 1 minute. Remove from water and place in a lightly oiled/greased baking dish. Scoop out the middle (you can save the middle for sauces).
Brown up the beef and turkey, adding onion halfway through cooking time. Drain well. Add taco seasoning (typically 1 packet per pound of meat), following the taco seasoning package directions. Drop spoonfuls of meat into zucchini boats, pressing down firmly.
Bake, uncovered for 25 minutes. Top each boat with cheese, bake additional 5 minutes.
Top with remaining ingredients and enjoy.
Serving Size: 8 servings, 2 boats each
Nutritional Info Amount Per Serving
- Calories: 408.4
- Total Fat: 28.6 g
- Cholesterol: 112.4 mg
- Sodium: 437.8 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.5 g
- Protein: 26.9 g
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