Ingredients
2 medium zucchinis
500g lean ground turkey
1 cup shredded reduced-fat cheddar cheese
2 tablespoons taco seasoning (no pork/ham)
1/2 cup diced red onion
1/2 cup diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C)
Cut zucchinis in half lengthwise and scoop out seeds
Brush flesh with 1 tablespoon olive oil, season with salt and pepper
Place on baking sheet and roast for 15 minutes until slightly tender
In a skillet, cook ground turkey over medium heat until browned
Add taco seasoning, red onion, tomatoes, remaining olive oil, salt, and pepper
Cook 5 minutes until mixture thickens
Fill zucchini halves with turkey mixture
Top each with 1/4 cup cheese and bake 5-7 minutes until cheese melts
Garnish with cilantro before serving
Notes
Choose firm zucchinis for best results
Substitute mozzarella or pepper jack for different cheese flavor
Add avocado or salsa for extra freshness
Store leftovers refrigerated for up to 3 days
Can freeze unbaked filled zucchini for meal prep
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Baking / Cooking
- Cuisine: American-Mexican Fusion
- Diet: High Protein, Low Carb, Halal
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg