Taco Zucchini Boats

Last night for Taco Tuesday we had Taco Zucchini Boats! The kids actually ate their zucchini without complaining and the hubby liked them, too! No leftovers which means it’s a win! 

Taco Zucchini Boats

Ingredients

Nonstick cooking spray

3 medium zucchini, cut in half lengthwise

1/4 cup chopped onion

3/4 cup chopped red or green bell pepper

1 clove garlic, chopped

12 oz raw 93% lean ground turkey breast

1 tsp low sodium taco seasoning

1/4 cup all-natural tomato sauce

1/4 cup shredded cheese (Mexican Blend)

1/4 cup + 2 tbsp fresh salsa

2 tbsp chopped green onion

2 tbsp chopped fresh cilantro

Directions

1.  Preheat oven to 400.

2.  Lightly coat baking dish with spray.  Set aside.

3.  Remove inner flesh from zucchini halves using a spoon or melon baller.  Chop zucchini flesh and set aside.

4.  Place zucchini halves in baking dish, cut side up.  Set aside.

5. Heat medium nonstick skillet, lightly coated with spray, over medium high heat.

6.  Add onion and bell pepper; cook, stirring frequently, for 3 to minutes or until onion is translucent.

7.  Add garlic, stirring frequently for 1 minute.

8.  Add turkey; cook, stirring frequently to break up turkey, for 4 to 5 minutes, or until no longer pink.  Reduce heat to low.

9.  Add taco seasoning, tomato sauce, and zucchini flesh; cook, stirring frequently for 4 to 5 minutes, or until heated through and well blended.

10. Evenly divide turkey mixture into six zucchini halves.  Top evenly with cheese.  Bake for 20 to 25 minutes, or until zucchini is tender-crisp and cheese is melted.

11. Top evenly with salsa, green onions, and cilantro.