Name: Spicy turkey zucchini boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium zucchinis, halved lengthwise and seeds scooped out; 7 oz 99% lean ground turkey; 1 tbsp taco seasoning; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 3 tbsp salsa; 1/4 tsp salt; 2 tbsp water

Nutrition

Per serving

410 calories

Protein: 52g; 52% of calories
Carbs: 27g; 27% of calories
Fat: 10g; 22% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Arrange zucchini in a baking dish, flesh-side up. Brush with half the oil and season with salt. Cover the dish tightly with foil and roast for 15 minutes while you prepare the filling.
Heat the remaining oil in a skillet over medium-high heat. Add the turkey and onion. Cook for 5 to 6 minutes, breaking the meat into small crumbles with a spoon, until the onion is soft. Done when 165°F and opaque in the center.
Add the garlic, taco seasoning, and water to the skillet. Simmer for 2 minutes until the water has mostly evaporated and the turkey is well coated in spices.
Remove the zucchini from the oven and discard the foil. Spoon the turkey mixture into the zucchini shells, pressing down slightly. Top each boat with salsa. Bake for 10 minutes to finish.

Nutrition

Ingredients

Instructions

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