Name: Spicy turkey zucchini boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 1/2 medium zucchinis, halved lengthwise and scooped; 7 oz 99% lean ground turkey; 1 1/2 tbsp taco seasoning; 1 tbsp tomato paste; 2 tbsp water; 1 tsp olive oil; 3/4 medium plum tomatoes, diced; 2 tbsp red onion, finely diced; 1/3 cup fresh cilantro, chopped; 1 tsp lime juice; 1/4 tsp salt

Nutrition

Per serving

395 calories

Protein: 52g; 53% of calories
Carbs: 26g; 26% of calories
Fat: 9g; 21% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Use a small spoon to scoop the flesh out of the zucchini halves, leaving a 1/4-inch thick shell. Finely chop the scooped flesh and set aside. Place the shells in a baking dish and season with half the salt.
Heat the olive oil in a skillet over medium-high heat. Add the turkey and chopped zucchini flesh. Cook for 5 minutes, breaking the meat into small crumbles. Stir in the taco seasoning, tomato paste, and water. Simmer for 2 minutes until the liquid is absorbed and the turkey is cooked through. Done when opaque in the center, 165°F.
Divide the turkey mixture evenly among the zucchini shells. Cover the dish with foil and bake for 20 minutes until the zucchini is tender.
While the zucchini bakes, combine the diced tomatoes, red onion, cilantro, lime juice, and the remaining salt in a small bowl. Toss well and let sit until the boats are ready.
Remove the boats from the oven and top with the fresh tomato salsa.

Nutrition

Ingredients

Instructions

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