Tuesday, February 4, 2014

Taco Stuffed Zucchini Boats

In the past couple of weeks, we have eaten more zucchini than in all of 2013! We used to just roast or saute is with squash, before I learned that it could be used as a substitute for noodles (try this no noodle lasagna) and in appetizers as a substitute for crackers (try these pizza bites). I'd like to try zucchini pancakes, does anyone have a good recipe to share?
In this recipe, the zucchini is gutted with a spoon and then stuffed with a meaty sauce and topped with cheese.  This made for the perfect healthy weeknight meal. 
Taco Stuffed Zucchini Boats
from SkinnyTaste

4 medium zucchinis, cut in half lengthwise
1/2 cup salsa (I used hot)
1 pound lean ground turkey or beef
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 Tbsp green bell pepper, minced
4 ounce can tomato sauce
1/4 cup water
1/2 cup reduced fat Mexican blend shredded cheese
1/4 cup chopped scallions, for topping

Bring a large pot of salted water to a boil. Preheat oven to 400 degrees. Place 1/4 cup of salsa in the bottom of a large baking dish.

Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling (squeeze excess water with a paper towel), discarding the rest. Drop zucchini halves in boiling water and cook for 1 minute, then remove from water.

Brown turkey in a large skillet, breaking up while it cooks. When no longer pink, add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, then simmer on low for 20 minutes. 

Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 Tbsp shredded cheese. Cover with foil and bake for 35 minutes until cheese is melted and zucchini cooked through. Top with scallions and serve with salsa on the side.

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