BLANCHING BEETS RECIPES

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TACO STUFFED ZUCCHINI BOATS - DELICIOUS HEALTHY RECIPES ...



Taco Stuffed Zucchini Boats - Delicious Healthy Recipes ... image

These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!

Provided by Gina

Categories     Dinner

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 15

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)

Steps:

  • 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.

Nutrition Facts : ServingSize 2 halves, Calories 269 kcal, CarbohydrateContent 16.5 g, ProteinContent 29 g, FatContent 11.5 g, SaturatedFatContent 4.5 g, CholesterolContent 87.5 mg, SodiumContent 764.5 mg, FiberContent 5 g, SugarContent 7 g

TACO STUFFED ZUCCHINI BOAT RECIPE - SKINNYTASTE



Taco Stuffed Zucchini Boat Recipe - Skinnytaste image

These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!

Provided by Gina

Categories     Dinner

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 15

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)

Steps:

  • 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.

Nutrition Facts : ServingSize 2 halves, Calories 269 kcal, CarbohydrateContent 16.5 g, ProteinContent 29 g, FatContent 11.5 g, SaturatedFatContent 4.5 g, CholesterolContent 87.5 mg, SodiumContent 764.5 mg, FiberContent 5 g, SugarContent 7 g

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From simplycanning.com
See details


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See details


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See details


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