Description
A flavorful twist on a classic stuffed zucchini dish that combines fresh veggies and spices for a satisfying meal.
Ingredients
Scale
- 4 medium zucchini
- 3/4 lb 99% lean ground turkey
- 1 tbsp taco seasoning
- 1 garlic clove, minced
- 1/2 cup red bell pepper, diced
- 1 cup onion, minced
- 1 cup salsa or enchilada sauce
- 1 cup reduced-fat shredded cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Scoop out the zucchini by slicing in half lengthwise and removing seeds and flesh.
- Sauté the filling with ground turkey, taco seasoning, garlic, bell pepper, zucchini flesh, and onion for 5-7 minutes.
- Fill each zucchini boat generously with the turkey mixture.
- Top with salsa or enchilada sauce, then sprinkle with cheddar cheese.
- Bake for 20-25 minutes until zucchini is tender and cheese is golden.
Notes
These zucchini boats store well in the fridge for up to three days. You can also make the filling in advance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg