Instead of bread, make Healthy Taco Zucchini Boats that are good for the whole family.
INGREDIENT
– 4 medium zucchini– 2 Tablespoons olive oil– 1 pound ground turkey– 1 teaspoon garlic powder– 1 teaspoon ground cumin– 1/4 teaspoon paprika– 1 teaspoon oregano– 1/4 teaspoon chili powder– 2 Tablespoons tomato paste– 1/2 cup reduced fat shredded Mexican blend cheese– Guacamole, for serving– Salsa, for serving
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INSTRUCTION
Heat the oven to 400°F. Prep a baking sheet with foil and cooking spray. (Or grease two 13x9-inch baking dishes with cooking spray.) Set aside.
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Step 1
Cut zucchini in half lengthwise after trimming the ends. Scoop out zucchini centers with a melon baller or small spoon, leaving a 1/2-inch border around the borders.
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Step 2
Scoop out the centers and discard or use them for zucchini fritters. Place the halved zucchini on the baking sheet cut-side up and brush with olive oil. Roast zucchini 25 minutes. While the zucchini roasts, make the filling.
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Step 3
Place ground turkey in a large nonstick skillet over medium heat. Broken apart with a spatula, cook the meat until no longer pink.
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Step 4
Once the heat is low, add garlic powder, ground cumin, paprika, oregano, chili powder, ½ teaspoon salt, ¼ teaspoon pepper, and tomato paste.
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Step 5
Remove the zucchini boats from the oven, divide the ground turkey mixture evenly, cover them with cheese, and return them to the oven until the cheese melts. Remove zucchini boats from oven and serve with salsa and guacamole.