Taco Stuffed Zucchini Boats
What you need:
- 4 medium size zucchinis, halved lengthwise
- 1/2 cup prepared salsa
- 1 lb. ground turkey
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. salt
- 1 tsp. chili powder
- 1 tsp. paprika
- 1/2 tsp. oregano
- 1/2 small onion, minced
- 2 Tbsp. bell pepper, minced
- 4 oz. can tomato sauce
- 1/4 cup water
- 1/2 cup shredded Mexican cheese
- 1/4 cup cilantro, chopped, for topping if desired
Directions:
- Place 1/4 cup of the salsa into the bottom of a 9x13-inch baking pan.
- Use a small spoon or melon baller to scoop out the center of the zucchini. Leave about 1/4-inch thick shell on each zucchini.
- Reserve 3/4 cup of the zucchini innards for the taco filling. Do what you want with the rest.
- Brown turkey in a skillet, crumbling as you go. Add spices and mix well.
- Add onion, bell pepper, tomato sauce, water, and reserved zucchini. Stir. Cover and cook on low for about 20 minutes.
- Fill the zucchini halves with taco meat and press down. Top each with cheese. You can put the halves into the dish before you fill them or after. I found it easier to fill them first and then set them in the dish before sprinkling them with cheese.
- Cover with foil and bake at 400* for 35 minutes.
- Top with cilantro and serve with salsa, if desired.
Recipe from Skinny Taste