Ingredients

Directions

• 4 medium (32 ounces) zucchinis, cut in half lengthwise
• 1/2 cup mild salsa
• 1 lb 93% lean ground turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp kosher salt, or to taste
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 2 tbsp bell pepper, minced
• 4 oz can tomato sauce
• 1/4 cup water
• 1/2 cup reduced fat Mexican blend shredded cheese
• 1/4 cup chopped scallions or cilantro, for topping

* Recipe makes 4 servings

Nutrition

Serving Size = 2 halves
 

• Calories: 286 calories
  
• Total Fat: 12g
  
• Carbohydrates: 18g
  
• Sugar: 6g
  
• Protein: 28g

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• Bring a large pot of salted water to boil. Preheat oven to 400°F.
  
• Place 1/4 cup of salsa in the bottom of a large baking dish.
  
• Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
  
• Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
  
• Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  
• Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
  
• Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
  
• Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
  
• Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
  
• Top with scallions and serve with salsa on the side.