I love tacos, especially stuffed full inside a large burrito sized flour tortilla. However, on my mission to cut calories, burrito sized tortillas are not on the list. With this recipe, tacos can still be on my list. What a clever little idea to stuff a green veggie with all the fixings I love in a taco. I didn’t feel one ounce of guilt as I chowed down on these since zucchini count as zero points on weight watchers plus. These boats have my vote. Happy Eating!
Taco Stuffed Zucchini Boats
Taco Stuffed Zucchini Boats
Recipe thanks to Skinny Taste
Ingredients:
4 medium (32 ounces) zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 lb 93% lean ground turkey (I used 96/4 ground beef)
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
Directions:
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.
1/4 cup chopped scallions or cilantro, for topping
Utensils Used:
Filed under: casserole Tagged: casserole, stuffed, taco, zucchini
