Zucchini Taco Boats

Zucchini Taco Boats

zucchini taco boats

yields 3 servings 

  • 3 medium zucchini
  • 1 lb lean ground turkey
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tbsp cumin
  • sea salt to taste
  • 1 cup shredded Monterrey colby jack cheese
  • 3 cups green leaf lettuce, shredded
  • 2 roma tomatoes, diced
  • 1/4 cup salsa
  • 1/2 cup full-fat greek yogurt

Preheat oven to 375 degrees. Boil a large pot of water. Brown the turkey in a skillet and then add seasonings and 1/4 cup of water. Let it cook down until sauce thickens. Slice each zucchini in half lengthwise and scoop out the insides leaving a ditch in each one. Blanch the zucchini in the boiling water for 2 minutes each, remove with tongs and place in glass baking dish. Stuff each boat with the ground turkey and bake for 10 minutes. Add cheese and return to oven until the cheese melts. Mix salsa and yogurt together in a bowl. Serve taco boats with diced tomatoes and lettuce, and drizzle the yogurt mixture on top.

Nutritional Information: Total Calories 344, Total Fat 17g, Carbohydrates 16g, Sugars 10g, Dietary Fiber 5g, Protein 35g, Sodium 21mg, good source of calcium, potassium, phosphorus, selenium, zinc, vitamin B6, vitamin C, and vitamin K

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