Wednesday, July 23, 2014

Taco Stuffed Zucchini Boats

Yum
Taco Stuffed Zucchini Boats | Serve up a twist on Taco Tuesday with these delicious stuffed zucchinis! #recipe

Oh, once again, the horrible New York lighting struck again. We had a couple of really mopey cloudy months to start summer and I did not feel like digging out all my fancy light box stuff and what not. So excuse the pictures that don't quite capture the true color and deliciousness that is this recipe.

I really like the picture below....it mostly captures how scrumptious this recipe looks. It's all cheesy and gooey and YUM! I love zucchini and thank goodness I'm in the South now where produce is decent for most of the year. Even in the summer in NY, zucchini is hard to come by. I think I had planned this particular recipe for a few weeks before I finally got zucchini at the store to make it.

Taco Stuffed Zucchini Boats | Serve up a twist on Taco Tuesday with these delicious stuffed zucchinis! #recipe

What I really enjoy about this recipe is that you use ground turkey in place of ground beef. It's a great recipe and not too outrageously fattening - so you don't have to feel guilty about going back for more :)


(Print)
What you need:
  • 4 medium size zucchinis, halved lengthwise
  • 1/2 cup prepared salsa
  • 1 lb. ground turkey
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. salt
  • 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 shredded Mexican cheese
  • 1/4 cup cilantro, chopped, for topping if desired
Directions:
  1. Place 1/4 cup of the salsa into the bottom of a 9x13-inch baking pan.
  2. Use a small spoon or melon baller to scoop out the center of the zucchini. Leave about 1/4-inch thick shell on each zucchini.
  3. Reserve 3/4 cup of the zucchini innards for the taco filling. Do what you want with the rest.
  4. Brown turkey in a skillet, crumbling as you go. Add spices and mix well.
  5. Add onion, bell pepper, tomato sauce, water, and reserved zucchini. Stir. Cover and cook on low for about 20 minutes.
  6. Fill the zucchini halves with taco meat and press down. Top each with cheese. You can put the halves into the dish before you fill them or after. I found it easier to fill them first and then set them in the dish before sprinkling them with cheese.
  7. Cover with foil and bake at 400* for 35 minutes.
  8. Top with cilantro and serve with salsa, if desired.
Taco Stuffed Zucchini Boats | Serve up a twist on Taco Tuesday with these delicious stuffed zucchinis! #recipe

Recipe from Skinny Taste


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