Turkey Taco Zucchini Boats

• Gluten free

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1 Cilantro or green onions
  • 1 tsp Garlic powder
  • 1/2 tsp Oregano
  • 4 Zucchini, medium

• Condiments

  • 1/2 cup Salsa
  • 4 oz Tomato sauce, no-salt-added

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tsp Paprika
  • 1/2 tsp Sea salt

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1/2 cup Tex-mex shredded cheese, low-fat

• Liquids

  • 1/4 cup Water

Found on thefithousewife.com

Description

Ingredients

• 4 medium zucchini, cut in half lengthwise
• 1/2 cup salsa (I used mild)
• 1 pound lean ground turkey (or chicken)
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 tsp sea salt
• 4 oz no-salt-added tomato sauce
• 1/4 cup water
• 1/2 cup low-fat Tex-Mex shredded cheese
• chopped cilantro or green onions for garnish (optional)

Directions

• Preheat oven to 400F. Place 1/4 cup of salsa in the bottom of a large baking dish.
• 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.
• 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.
• Using a spoon, fill the hollowed zucchini boats dividing the taco meat evenly, pressing firmly. Top each with 1 Tbsp of shredded cheese.
• 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.

Nutrition