Taco stuffed Zucchini boats
2 large zucchini
1 tbsp. olive oil
2 cloves garlic, minced...
1 tbsp. chili powder
1 tbsp. onion powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. smoked paprika
1/2 tsp. cayenne (or less if you prefer your filling milder)
1 (8-ounce) package 1 pound browned ground turkeyfried and crumbled)
2 jalapeño peppers, seeded and diced(optional)
1 large tomato, diced
1/4 c. vegetable broth
3/4 c. Monterrey Jack or Mexican blend cheese, divided
Salt and pepper to taste
Cilantro, lime wedges, sour cream, pork rinds, hot sauce, and other taco fixins for serving
2 large zucchini
1 tbsp. olive oil
2 cloves garlic, minced...
1 tbsp. chili powder
1 tbsp. onion powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. smoked paprika
1/2 tsp. cayenne (or less if you prefer your filling milder)
1 (8-ounce) package 1 pound browned ground turkeyfried and crumbled)
2 jalapeño peppers, seeded and diced(optional)
1 large tomato, diced
1/4 c. vegetable broth
3/4 c. Monterrey Jack or Mexican blend cheese, divided
Salt and pepper to taste
Cilantro, lime wedges, sour cream, pork rinds, hot sauce, and other taco fixins for serving
Preheat oven to 400ºF.
Slice each zucchini in half lengthwise, then scoop out the insides. Discard the insides or use them for something else.
Heat oil in a large skillet over medium-high heat. Add garlic and spices (chili powder through cayenne). Cook until fragrant, about 1 minute, stirring often. Stir in the browned turkey meat, , jalapenos and cook until they're beginning to brown, 3-5 minutes, continuing to stir often. Add the tomatoes and broth to the skillet and cook until the liquid has absorbed, about 2 minutes more. Stir in 1/2 cup of cheese and season to taste with salt and pepper.
Fill each zucchini half with the browned turkey mixture, then top with the remaining cheese. Transfer zucchini to a baking dish or sheet, cover with foil, Bake for 35 minutes or until until the zucchini are tender.Serve with cilantro, lime wedges, and other taco-y things. 4 servings Tip: Cut a slice off the bottom of the zucchini so they won't tip over in the baking sheet. serves 4; 11 carbs
Recipe submitted by Edith Weil
Slice each zucchini in half lengthwise, then scoop out the insides. Discard the insides or use them for something else.
Heat oil in a large skillet over medium-high heat. Add garlic and spices (chili powder through cayenne). Cook until fragrant, about 1 minute, stirring often. Stir in the browned turkey meat, , jalapenos and cook until they're beginning to brown, 3-5 minutes, continuing to stir often. Add the tomatoes and broth to the skillet and cook until the liquid has absorbed, about 2 minutes more. Stir in 1/2 cup of cheese and season to taste with salt and pepper.
Fill each zucchini half with the browned turkey mixture, then top with the remaining cheese. Transfer zucchini to a baking dish or sheet, cover with foil, Bake for 35 minutes or until until the zucchini are tender.Serve with cilantro, lime wedges, and other taco-y things. 4 servings Tip: Cut a slice off the bottom of the zucchini so they won't tip over in the baking sheet. serves 4; 11 carbs
Recipe submitted by Edith Weil
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