Taco Zucchini Boats

Taco stuffed zucchini boats
Serves:
3

Ingredients

  • 3 large Wholesome Organic zucchini
  • 2 tsp Gustare Vita olive oil
  • ½ cup yellow onion, finely chopped
  • 2 large cloves garlic, minced
  • 1 lb 93% lean ground turkey
  • 1 ¼ cups Full Circle Market organic medium salsa, plus additional for serving
  • 2 tsp Hy-Vee chili powder
  • 1 tsp Hy-Vee ground cumin
  • ½ tsp Hy-Vee salt
  • ½ tsp Hy-Vee dried oregano leaves
  • ¾ cup Hy-Vee finely shredded Mexican cheese
  • Hy-Vee plain Greek yogurt, for serving
  • Avocado, seeded, peeled, and chopped, for serving
  • Chopped organic cilantro, for garnish
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Preparation

1
Preheat oven to 400°. Lightly spray a 13-by-9-inch baking dish with nonstick spray; set aside.
2
Cut zucchini lengthwise in half. Use a spoon to scoop out zucchini pulp to make ½-inch-thick shells. Set pulp aside. Place zucchini shells in prepared baking dish. Bake for 15 minutes or until shells begin to soften.
3
Heat oil in large nonstick skillet over medium heat. Add zucchini pulp, onion, and garlic; cook over medium-high heat for 6 to 8 minutes or until turkey is cooked (165°), stirring occasionally. Stir in 1¼ cups salsa, chili powder, cumin, salt, and oregano. Cook and stir 2 minutes or until slightly thickened.
4
Spoon turkey mixture into zucchini shells. Bake, uncovered, for 10 minutes. Top each with 2 tablespoons cheese; bake 5 minutes more or until filling is hot and cheese is melted. Serve with additional salsa, yogurt, and avocado, and garnish with cilantro.

Nutrition Facts

Serving Size: 3
Serves: 3
Amount Per Serving
Calories:520
% Daily Value*
Total Fat: 29g 37%
Saturated Fat: 10g
Cholesterol: 135mg 45%
Sodium: 1460mg 63%
Total Carbohydrate: 21g 8%
Dietary Fiber: 19g 68%
Sugars: 12g 24%
Protein: 39g 78%

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