Taco Zucchini Boats
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 308.8
- Total Fat: 14.4 g
- Cholesterol: 102.5 mg
- Sodium: 1,599.0 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 3.8 g
- Protein: 23.5 g
View full nutritional breakdown of Taco Zucchini Boats calories by ingredient
Introduction
Top with shredded lettuce *not calculated* Top with shredded lettuce *not calculated*Number of Servings: 4
Ingredients
-
1.0 cup, chopped Onions, raw
4.0 medium Zucchini, baby
0.33 cup Colby and Monterey Jack Cheese shredded
18.0 tsp Old El Paso Taco Seasoning Mix (40% Less Sodium)
16.0 oz Organic Valley Ground Chicken, Frozen
24.0 tbsp salsa-pace chunky salsa-medium
Directions
Cook ground chicken & diced onions. Drain fat. Add taco seasoning & salsa. Simmer for 15 minutes.
While simmering wash zucchini and cut ends off. Cut in half. Take a spoon and dig the inside out. Leave and edge to let the meat stay in. Save the insides of 2 zucchinis & dice small and add to taco meat.
Fill boats and cook at 400° for 20 minutes on a lined sheet pan. Once done, top with cheese and put back in oven for 5 more minutes.
Serving Size: 4
Number of Servings: 4.0
Recipe submitted by SparkPeople user ANELSON2018.
Number of Servings: 4.0
Recipe submitted by SparkPeople user ANELSON2018.