Grub It Up: Taco Stuffed Zucchini Boats

Mom had a great paleo menu plan last week ... that got totally scrapped almost every night. It was just a crazy busy week. BUT she did swing these really yummy taco stuffed zucchini boats, which have been on her to-do list for quite some time. She stuck fairly close to the Skinny Taste recipe, but she only used 1/2 the number of zucchini called for (the original recipe calls for 4) -- she knew we wouldn't eat them, but that we would eat the turkey stuffing. And then she'd be left with empty, sad veggie boats. Her plan worked out. If your kiddos will eat their greens cooperatively, go ahead and use 4. If not, just pile extra turkey filling on top of the 2 for cooking. Mom thought this was flavorful, without being too spicy -- but if you like more heat, adjust the spices accordingly.

Taco Stuffed Zucchini Boats

(from Skinny Taste)

Ingredients: 

- 2 medium (or 4 medium) zucchini, cut in half lengthwise

- 1/2 cup mild salsa

- 1 lb lean ground turkey

- 1 tsp garlic powder

- 1 tsp cumin

- 1 tsp kosher salt

- 1 tsp chili powder

- 1 tsp paprika

- 1/2 tsp oregano

- 1/2 small onion, minced

- 2 tbsp bell pepper, minced

- 4 oz can tomato sauce

- 1/4 cup water

- 1/2 cup reduced fat Mexican blend shredded cheese

- 1/4 cup chopped scallions or cilantro, for topping

Directions: 

- Bring a large pot of salted water to boil. Preheat oven to 400 F. Place 1/4 cup of salsa in the bottom of a large baking dish.

- Using a small spoon or mellon scooper, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling (squeeze excess water with a paper towel). Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

- Brown turkey in a large skillet, breaking up while it cooks. When no longer pink, add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes. 

- Using a spoon, fill the hollowed zucchini boats -- dividing the taco meat equally and pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and serve with salsa on the side.