Taco Stuffed Zucchini Boats
Recipes Beef Main Dish Meal ideas Mexican Seasonal cooking
Description
Make tacos without taco shells! Using zucchinis and ground turkey is much better for you and you still get all of the taste of yummy tacos.
Ingredients
4 medium zucchinis, cut in half lengthwise
1/2 c. mild salsa, divided
1 lb. lean ground turkey or ground beef
1 t. garlic powder
1 t. cumin
1 t. kosher salt
1/2 t. pepper
1 t. chili powder
1 t. smoked paprika
1/2 t. oregano
1/2 small onion, minced
2 T. red or green bell pepper, minced
4 oz. can tomato sauce
1/4 c. water
1/2 c. reduced fat Mexican blend or Cheddar shredded cheese
1/4 c. chopped green onions , for garnish
Directions
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Preheat oven to 400 degrees.
Bring a large pot of well salted water to boil.
Place 1/4 c. salsa in the bottom of a large, greased baking dish.
Using a small spoon or scoop, hollow out the centers of the zucchini halves, leaving a 1/4 inch thick shell on each half. Chop the scooped out flesh of the zucchini into small pieces; reserve 3/4 c. to add to the taco filling, squeezing out excess water with a paper towel, discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water; cook 1 minute. Remove from water; set aside.
Brown ground meat in a large skillet, breaking up while it cooks. When no longer pink, discard fat; add seasonings; mix well. Add onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover; simmer about 20 minutes.
Using a spoon or scoop, fill the hollowed out zucchini boats dividing the taco meat equally, about 1/3 c. in each, pressing down firmly. Top each with 1 T. shredded cheese.
Cover with aluminum foil; bake 35 minutes or until cheese is melted and zucchini is cooked through.
Top with green onions. Serve with salsa on the side.
Makes 8 halves.
Prep Time
PT0M