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Zucchini Boats

Stuffed Zucchini Boats

These zucchini boats make you feel like you're eating tacos for lunch - only healthier! 

Course Main Course
Cuisine Mexican
Keyword zucchini boats
Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
Servings 4 servings
Calories 348 kcal
Author Openfit

Ingredients

  • Nonstick cooking spray
  • 8 small zucchini cut in half lengthwise
  • 1 lb. ground turkey breast raw, 93% lean
  • 4 cups fresh tomato salsa (pico de gallo) divided use. NSA for Sugar Free 3
  • Sea salt (or Himalayan salt) and ground black pepper to taste; optional
  • 2 oz shredded Cheddar cheese approx. ½ cup

Instructions

  1. Preheat oven to 400º F.

  2. Lightly coat 13 x 9-inch baking dish with spray. Set aside.

  3. Remove inner flesh from zucchini halves using a spoon (or melon baller). Chop zucchini flesh and set aside.

  4. Place zucchini halves in baking dish, cut side up. Set aside.

  5. Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.

  6. Add turkey; cook, stirring frequently to break up turkey, for 4 to 5 minutes, or until no longer pink. 

  7. Add 3½ cups salsa and zucchini flesh. Season with salt and pepper (if desired); cook, stirring frequently, for 8 to 10 minutes, or until salsa is incorporated into the turkey.

  8. Evenly divide turkey mixture into sixteen zucchini halves. Top evenly with cheese. Bake for 20 to 25 minutes, or until zucchini is tender-crisp and cheese is melted. 

  9. Top evenly with remaining ½ cup salsa.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.