Taco Stuffed Zucchini BoatsSkinnytasteServings: 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 gCholest: 8 mgIngredients: 4 medium (32 ounces) zucchinis, cut in half lengthwise1/2 cup mild salsa1 lb 93% lean ground turkey1 tsp garlic powder1 tsp cumin1 tsp kosher salt, or to taste1 tsp chili powder1 tsp paprika1/2 tsp oregano1/2 small onion, minced2 tbsp bell pepper, minced4 oz can tomato sauce1/4 cup water1/2 cup reduced fat Mexican blend shredded cheese1/4 cup chopped scallions or cilantro, for toppingDirections: 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.
Posted on: Sun, 04 Aug 2013 01:55:54 +0000
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