Zucchini Boats
Cooking Instructions
- 1
Brown Ground Turkey Breast with Taco Seasoning
- 2
Give a quick wash to the zucchini. Slice in half lengthwise, leaving the ends on to keep the filling inside. Use a melon baller to scoop the flesh out of the zucchini. Be careful to not break the peeling of the zucchini with the melon baller – leaving a thin layer of flesh inside helps ensure this!
- 3
Place zucchini boats in a glass dish.
- 4
Use a food processor to finely chop: the zucchini flesh you removed, carrots, red peppers, and onions. Spray a large sauce pan with olive oil and place the chopped ingredients in the pan. Add cilantro, salt and pepper, and garlic.
- 5
Sauté until mixture is completely cooked. Place mixture into a large bowl and add Greek yogurt and stir thoroughly.
- 6
Mix in turkey with zucchini mixture.
- 7
Fill zucchini boats with mixture.
- 8
Cut tomatoes and place on top of stuffed zucchini boats and sprinkle with some fat free mozzarella cheese. (Maybe an 1/8 of a cup makes it way on one boat maximum!)
- 9
Cook at 350 for approximately 25 minutes.
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