Start serving these zucchini
taco boats for dinner. You will be surprise your family and friends will
respond.
ZUCCHINI TACO BOATS INGREDIENTS:
Ingredients:
4 medium zucchini
1/2 cup salsa plus more for
serving
1 pound ground turkey
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt or to taste
1 teaspoon chili powder
1 teaspoon paprika
1/2 small onion minced
4 oz tomato sauce
1/4 cup water
1/2 cup shredded Mexican
cheese blend
sour cream, salsa and
cilantro as topping
Bring a large pot of salted
water to boil on the stove, next
Pour 1/2 cup of salsa into
the bottom of your 9×13 baking dish and set aside.
Cut the zucchini in half
lengthwise then with a small spoon or hollow out the zucchini pieces, leave a
1/4″ rim.
Make sure to save 3/4 cup of
the zucchini flesh then chop into small pieces.
Drop the zucchini halves into
the boiling water and cook for one minute, don't over soak.
Remove from water and set
aside on a rack
Preheat the oven to 400
degrees.
In a large skillet, brown
your ground turkey, breaking it up while it cooks. When it’s almost cooked,
then add in the spices and mix well.
Add in your chopped onion,
reserved zucchini, tomato sauce, and water.
Then mix everything well, and
cover and simmer on low for 20 minutes.
While that is cooking,
arrange your boiled zucchini halves into the bottom of your 9×13 dish.
After the meat mixture is
done, spoon it into your zucchini boats make sure they are even.
Press down lightly, so that
the filling stays in your zucchini boats.
Top each half with your
cheese.
Cover the pan with foil and
bake for approximately 30 minutes until the zucchini is fully cooked and the
cheese is melted.
Serve with sour cream and
more salsa and cilantro as garnish.
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