Name: Spicy ground turkey zucchini boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium zucchinis, halved lengthwise; 6 oz 99% lean ground turkey; 1/2 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 tsp olive oil; 1 tbsp taco seasoning; 1 tbsp tomato paste; 2 tbsp water; 1/4 tsp salt; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

387 calories

Protein: 46g; 48% of calories
Carbs: 29g; 30% of calories
Fat: 9g; 22% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Use a spoon to scoop the seeds and center flesh out of the zucchini halves, leaving a quarter-inch thick shell. Finely chop the scooped zucchini flesh and set it aside. Place the zucchini shells in a baking dish and sprinkle with half the salt.
Heat the olive oil in a skillet over medium heat. Add the onion and chopped zucchini flesh, cooking for 5 minutes until soft. Add the ground turkey and cook, breaking it apart with a spoon, for 5 to 7 minutes. Done when opaque in the center, 165°F.
Stir in the garlic, taco seasoning, tomato paste, water, and the remaining salt. Simmer for 2 minutes until the liquid has mostly evaporated and the sauce coats the turkey.
Spoon the turkey mixture evenly into the zucchini shells. Bake for 20 minutes until the zucchini is tender when pierced with a fork.
Remove the dish from the oven and sprinkle with fresh cilantro before serving.

Nutrition

Ingredients

Instructions

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