Turkey Taco Zucchini Boats

Adapted from Skinny Taste


4 medium zucchini

1 lb extra lean ground turkey

1 ½ tablespoons taco seasoning

½ small onion, diced small

1 bell pepper, diced small

¾ cup salsa

¼ cup water

4 ounces extra light jalapeno cheese, cubed small

  1. Bring a large pot of salted water to a boil, preheat oven to 375 degrees F, and lightly grease a LARGE casserole dish
  2. Cut the zucchini in half lengthwise, scoop out the middles, leaving a ¼- ½ inch edge, chop up ¾ cup of pulp and set aside
  3. Boil the zucchini halves for 1-2 minutes, remove from water & set on a wire rack (or paper towel), flat side down to drain
  4. Brown the turkey in a large skillet
  5. Add reserved zucchini pulp, taco seasoning, onion, pepper, salsa, and water to the skillet, cover & simmer for 20 minutes
  6. Place zucchini halves in the prepared casserole dish, and fill with taco seasoning (about 1/3 cup each), sprinkle with cheese
  7. Bake 15-20 minutes or until cheese is melted and zucchini is cooked through


posted 8/19/14


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