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Taco Stuffed Zucchini Boats

Kayla Castle • Jun 02, 2021

Its officially zucchini season!!! Can you tell I am excited, posting a second zucchini recipe this week! 

What’s the 411 on zucchini, why do I love zucchini so much?
• Nutrient dense & low in calories
• Is not expensive
• Very versatile 

Cooked zucchini is high in vitamin A supporting both your immune system and vision. Also, good sources of vitamin C, manganese, potassium and magnesium. To get the most nutrients from your zucchini don’t peel it. The peel is where a majority of the antioxidants are found. While zucchini can be enjoyed raw or cooked, more nutrients are available to be absorbed when cooked. 

Recipe 

Ingredients:
• 3 zucchinis 
• 1 small bell pepper, chopped
• 1/3 yellow onion, chopped
• 4 oz white button mushrooms, chopped
• 1 garlic clove, minced
• 1 cup mild salsa
• 1lb ground turkey 
• 1 teaspoon smoked paprika & garlic powder
• ½ teaspoon salt & pepper
• ¼ teaspoon dried oregano 
• 1 teaspoon plant sterol
• Optional 1 teaspoon jalapeno sauce

Method:
1.) Preheat oven to 425F, line a baking pan with parchment paper. 
2.) In a large skillet melt plant sterol and cook turkey ~5-7 minutes over medium heat till no longer pink.
3.) When cooked add in mushrooms cover with pan and let cook for 4 minutes. Stir in the bell pepper, onion, garlic clove and spices. Lower heat to medium-low and sauté for 5 minutes. Next stir in ¾ cup salsa and let simmer for 5 minutes. 
4.) While simmering, prepare the zucchini. Trim zucchini ends and slice in half length-wise. Scoop out centers using a spoon and place on baking pan. 
5.) After 5 minutes turn off heat and fill zucchinis with filling mixture. Top each zucchini with remaining salsa. Optional sprinkle cheese on top (I used DF). Bake for 25 minutes. 

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