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Taco Stuffed Zucchini Boats

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Taco Stuffed Zucchini Boats
Votes: 1
Rating: 4
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Course Main Dish
Prep Time 25 minutes
Cook Time 60 minutes
Servings
servings
Course Main Dish
Prep Time 25 minutes
Cook Time 60 minutes
Servings
servings
Votes: 1
Rating: 4
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. Bring a large pot of salted water to boil. Preheat oven to 400F. Place 1/4 cup of salsa in the bottom of a large baking dish.
  2. 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.
  3. 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.
  4. 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.
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