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; 6 oz 99% lean ground turkey; 1/2 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1 tbsp taco seasoning; 3 1/2 tbsp salsa; 1/4 tsp salt; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

382 calories

Protein: 46g; 49% of calories
Carbs: 29g; 31% of calories
Fat: 8g; 20% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Using a spoon, scoop the flesh out of the zucchini halves to create 1/4-inch-thick shells. Roughly chop the scooped zucchini flesh and set it aside. Place the shells in a baking dish and season with a pinch of the salt.
Heat the olive oil in a skillet over medium heat. Add the turkey, onion, and chopped zucchini flesh. Cook for 6 minutes, breaking the meat into crumbles, until the turkey is opaque. Stir in the garlic and taco seasoning and cook for 1 minute more. Done when opaque in the center, 165°F.
Divide the turkey mixture evenly among the zucchini shells. Spread the salsa over the top of each boat. Bake for 20 minutes until the zucchini is tender when pierced with a fork.
Remove the dish from the oven and garnish with the cilantro.

Nutrition

Ingredients

Instructions

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