Name: Spicy turkey zucchini boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium zucchini, halved lengthwise and seeds scooped out; 4 olive oil cooking sprays; 4 oz fat-free ground turkey; 1/4 medium yellow onion, finely diced; 2 cloves garlic, minced; 2 1/4 tsp taco seasoning; 1 tbsp tomato paste; 2 tbsp water; 1 1/2 tbsp shredded part-skim mozzarella cheese; 1/4 tsp salt; 2 tbsp fresh cilantro, chopped

Nutrition

Per serving

263 calories

Protein: 33g; 51% of calories
Carbs: 19g; 29% of calories
Fat: 6g; 20% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400F. Place the zucchini halves on a sheet pan, cut side up. Lightly coat with cooking spray and season with half the salt. Roast for 10 minutes to soften.
While the zucchini roasts, set a skillet over medium-high heat. Add the turkey and onion, cooking for 5 to 7 minutes until the meat is crumbled and the onion is translucent.
Add the garlic, taco seasoning, and the rest of the salt to the skillet. Cook for 1 minute until fragrant. Stir in the tomato paste and water, then simmer for 2 minutes until the sauce coats the meat and thickens. Done when opaque and cooked through, 165°F.
Remove the zucchini from the oven. Spoon the turkey mixture into the hollows and top with mozzarella. Bake for 10 minutes until the cheese is melted and the zucchini is tender. Top with fresh cilantro.

Nutrition

Ingredients

Instructions

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