FIT Hits the PAN Friday – Taco Stuffed Zucchini Boats

This was the first week of our Summer Slim-Down Challenge so I cooked A LOT! I wanted to be sure there was healthy food readily available throughout the week. My husband complained he could not find his lunch the other morning because the refrigerator was too full :-/ I was thinking that is not a bad issue to have! Zucchini is one of my favorite summer staples because they are always on sale and they are very versatile. They are high in Vitamin A & C and are also a great source of Potassium and Calcium.

zucchini

I pulled five recipes from Skinny Taste (which you all should know by now is my favorite recipe website). I have not met a recipe on their website that I didn’t like! My husband raved about the Taco Stuffed Zucchini Boats so I will share those with you. I made the mistake of preparing three recipes at once, so I was a bit overwhelmed while I cooked this dish. The dish itself is simple to make and it would easy to double if you have a large group of guests. I used ground chicken in place of the turkey because that was what I purchased this week 🙂 Enjoy!

Taco Stuffed Zucchini Boats
Skinnytaste.com
Servings: 4  • Size: 2 halves  • Old Points: 6 pts • Weight Watcher Points+: 7 pt
Calories: 286 • Fat: 12 g • Carb: 18 g • Fiber: 5 g • Protein: 28 g • Sugar: 6 g
Cholest: 8 mg

Ingredients:

  • 4 medium (32 ounces) zucchinis, cut in half lengthwise
  • 1/2 cup mild salsa
  • 1 lb 93% lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp kosher salt, or to taste
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 4 oz can tomato sauce
  • 1/4 cup water
  • 1/2 cup reduced fat Mexican blend shredded cheese
  • 1/4 cup chopped scallions or cilantro, for topping

Directions:

Bring a large pot of salted water to boil. Preheat oven to 400°F. 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 or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute. 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, simmer on low for about 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 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and serve with salsa on the side.

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