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Mexican Zucchini Boats
These Mexican Zucchini Boats are a fabulous healthier alternative for taco night. Seasoned ground turkey, added veggies and topped with cheese and cilantro for mouthwatering yum.
Course
Main Course
Cuisine
Mexican
Prep Time
20
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
4
Calories
395
kcal
Author
Sherri Hagymas
Ingredients
4
medium zucchinis
cut in half lengthwise
1
lb
93% - 99% lean ground turkey
1
teaspoon
garlic powder
2
teaspoon
cumin
1
teaspoon
chili powder
1
cup
mild salsa
½
small red onion
diced
2
tablespoon
red pepper
diced
1
cup
corn
frozen or canned
15
ounce
can black beans
drained and rinsed
½
cup
Reduced fat cheddar or Mexican blend shredded cheese
¼
cup
chopped scallions or cilantro
for topping
Instructions
DIRECTIONS
Preheat oven to 375°F.
Place ¼ cup of salsa in the bottom of a 9x13” casserole dish or spray a with non-stick spray.
Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving about ¼-inch thickness on each half.
Brown turkey in a large skillet until about ½ cooked.
Add red bell pepper, onion, chopped zucchini, and taco seasoning and sauté until meat is throughly cooked.
Add corn, beans, and salsa
Stir and cover, simmer on low for about 20 minutes.
Using a spoon, fill the hollowed zucchini boats with the meat mixture
Top each with 1 tablespoon of reduced fat cheddar or Mexican blend shredded cheese
Cover with foil and bake 30 minutes until cheese is melted and zucchini is cooked through.
Top with cilantro and serve with salsa and light sour cream or fat free plain greek yogurt on the side.
Notes
Nutritional information includes 93% ground turkey
Nutrition
Serving:
2
halves
|
Calories:
395
kcal
|
Carbohydrates:
39
g
|
Protein:
36
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
86
mg
|
Sodium:
1061
mg
|
Potassium:
1429
mg
|
Fiber:
12
g
|
Sugar:
10
g
|
Vitamin A:
1275
IU
|
Vitamin C:
48.3
mg
|
Calcium:
183
mg
|
Iron:
5.3
mg