Taco Stuffed Zuchinni boats
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Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
4
Low
Nutrition per serving
Calories315.2 kcal (16%)
Total Fat15.8 g (23%)
Carbs13.3 g (5%)
Sugars8.4 g (9%)
Protein32 g (64%)
Sodium753.1 mg (38%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 400 ˚F.
Step 2
Remove tops of zucchini, halve lengthwise. Using a melon baller or spoon, hollow out the center of zucchini, leaving ~1/4-inch rim. Chop zucchini flesh; set aside.
Step 3
Brown turkey in large skillet. Add 1 cup chopped up zucchini flesh (save rest for another recipe), and spices, cook for an additional 2 minutes.
Step 4
Add pureed tomato, simmer uncovered until most of the liquid is absorbed, about 10 to 15 minutes. Remove from heat, and immediately mix in half of cheese.
Step 5
Pour salsa into the bottom of a large baking dish, place zucchini boats, hollow-side-up on top. Fill each boat with turkey mixture, pressing down, and sprinkle tops with remaining cheese.
Step 6
Cover with foil, and bake 30 minutes.
Step 7
Serve topped with scallions, salsa from the bottom of baking dish, and Greek yogurt (optional).
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