Print
Taco Stuffed Zucchini Boats | Club 31 Women | club31women.com #zucchini

Taco Stuffed Zucchini Boats

Craving some pseudo-Latin cheesy goodness without the accompanying calorie intake? These tasty and fun zucchini boats are just the ticket!
Servings 4 servings
Calories 278 kcal
Author Gina at Skinnytaste.com

Ingredients

  • 4 medium zucchinis , cut in half lengthwise
  • 1/4 cup mild salsa
  • 1 lb lean ground turkey (I used 85% lean)
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion , diced finely
  • 2 TB green bell pepper , diced finely
  • 4 oz tomato sauce
  • 1/4 cup water
  • 1/2 cup reduced fat Mexican blend shredded cheese
  • 1/4 cup chopped cilantro , for topping

Instructions

  1. Bring a large pot of water to a boil. Add a pinch of salt.
  2. Hollow out the zucchini halves using a spoon, leaving a 1/4 inch thick shell on each.
  3. Chop the scooped out flesh of the zucchini into small pieces. Discard all but 3/4 cup (or save for another recipe). Squeeze out any excess water using paper towels.
  4. Boil zucchini halves for 1 minute, then remove and set aside.
  5. Preheat over to 400 degrees.
  6. Brown turkey in a large skillet, breaking up any chunks. When browned, add spices and mix well.
  7. Add bell pepper, onion, zucchini flesh, water, and tomato sauce. Stir and cover.
  8. Simmer on low heat for 20 min, stirring occasionally.
  9. Place 1/4 cup of salsa in the bottom of an 11x13 baking dish.
  10. Use a 1/3 cup measuring cup to fill the hollowed zucchini boats with the turkey mixture, dividing equally (about a 1/3 cup in each).
  11. Top each zucchini boat with 1 tbsp of shredded cheese.
  12. Cover with foil. Bake for 35 min, or until cheese is melted and zucchini is cooked through.
  13. Top with fresh, chopped cilantro. If planning to reheat later, add cilantro after reheating at 400 degrees for approximately 20 min.