Name: Turkey and salsa zucchini boats
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 1/4 medium zucchinis, halved lengthwise; 6 oz 99% lean ground turkey; 1/2 cup canned black beans, drained and rinsed; 1 tbsp taco seasoning; 3 1/2 tbsp salsa; 1 tsp avocado oil; 1/4 tsp salt; 2 tbsp water

Nutrition

Per serving

415 calories

Protein: 47g; 46% of calories
Carbs: 34g; 33% of calories
Fat: 10g; 21% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Use a spoon to scoop the seeds and center out of the zucchini halves to create a hollow boat. Finely chop the scooped-out zucchini flesh. Place the hollowed boats in a baking dish and season with half the salt.
Heat the oil in a skillet over medium-high heat. Add the ground turkey and chopped zucchini flesh. Cook, breaking the meat into small pieces, for 6 minutes until the turkey is opaque and cooked through. Done when opaque in the center, 165°F.
Stir in the black beans, taco seasoning, salsa, the rest of the salt, and the water. Simmer for 2 minutes until the liquid has mostly evaporated and the mixture is well combined.
Divide the turkey and bean mixture evenly among the hollowed zucchini boats. Bake for 18 minutes until the zucchini is tender when pierced with a fork.

Nutrition

Ingredients

Instructions

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