It's been a little while since I've tried any new recipes. During the holidays, it was just so easy to make the same old foods. Then we were out of town for a week. This was a perfect new recipe, it was easy to make. It was also pretty tasty, if I might say so myself.
I'm a really big fan of lettuce wraps. I like the lightness of lettuce versus a carb loaded tortilla. Zucchini is nice and light too. They are so versatile. You can make them into noodles, hide them in brownies and all kinds of breads, even burgers, like my zucchini burgers. I think I am going to have to explore a whole lot of zucchini recipes this month!
Back to the point, these are really good. You can even add more toppings than I had here, olives, plain Greek yogurt (as a sour cream replacement), green onions, peppers......here I go rambling again. Here's the recipe!
1/2 cup salsa
1 pound lean ground turkey
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1/2 tsp oregano
1/2 tsp sea salt
-or- 2 Tbsp of Flavorgod's Taco Tuesday seasoning
3 Tbsp water
1/2 cup Mexican mix shredded cheese
cilantro to taste
Preheat oven to 400 degrees. Spread 1/4 cup of salsa (half of salsa will be added into turkey mixture) on bottom of 9x13 pan. Wash and cut ends off zucchini. Cut zucchini in half lengthwise and with a spoon, hollow out center of zucchini, leaving about 1/4 inch shell.
2 halves equal one serving, serves 4
1 green, 1 red, 1 blue