A Skinnytaste inspired recipe for the taco lovers who want to avoid the extra calories!
Taco Stuffed Zucchini Boats
3-4 medium zucchinis, cut in half lengthwise
1 lb lean ground turkey
1/2 small onion, diced
small tomato, diced
1 taco seasoning package
1/2 cup Mexican blend shredded cheese
1/2 avocado or cilantro, for topping
Preheat oven to 400°F.
Using a spoon, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
Disregard the scooped out flesh of the zucchini or save to use in meat or another recipe.
Coat zucchini halves with olive oil, place on cookie sheet and bake until semi-soft (about 5 min).
Remove from oven.
Photography by: Keona Morrison