Southwest Zucchini Boats
Hollowed zucchini boats stuffed with sautéed ground turkey, carrot, zucchini, white onion, taco seasoning, and salsa topped with feta cheese. These Southwest Zucchini boats are packed with flavor and an easy weeknight dinner.
Servings 1
Calories 333kcal
Equipment
- Oven
- Cutting Board
- Chef knife
- Sauté pan
- Wooden spoon
- Bowl
Ingredients
- 2 medium zucchini, halved and insides scraped out
- 1 tsp avocado oil
- ¼ cup white onion, chopped
- 4 baby carrots, halved and chopped
- 3 oz ground turkey
- 1 tsp taco seasoning
- ½ cup salsa, ¼ cup for cooking, ¼ cup for a topping after cooking
- 1 oz crumbled feta cheese with mediterranean herbs found at Trader Joe's
Instructions
- Preheat the oven to 400 degrees.
- Halve the zucchini, scrape out the insides, and place in a bowl. Halve and chop the carrots and onion, place in the same bowl.
- Place a sauté pan over medium heat. Add the avocado oil and use to coat the bottom of the pan. Add the zucchini, carrots and onion. Let sauté for 5 minutes, stirring occasionally.
- Add the ground turkey to the vegetable mixture in the sauté pan. Cook until there is no more pink. Add the taco seasoning and salsa to southwest stuffing. Let the flavors combine and the mixture cook for 1 more minute.
- Place the scraped zucchini boats on a cooking sheet. Add the southwest stuffing the inside of the zucchini boats. Bake for 30 minutes.
- Plate the zucchini boats and top with the feta cheese and salsa.
Notes
Macros per serving (recipe yields 1 serving): 25g carbs, 16g fat and 25g protein