Thursday, January 14, 2016

Taco Boats

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, I go rambling again. Here's the recipe!

Taco Boats
4 zucchini
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.
 Place zucchini in pan on top of salsa. Chop up the scooped out zucchini mush, and place on a paper towel to absorb some of the liquid. In a skillet, brown turkey until no longer pink. Add in seasoning, water, 1/4 cup salsa, and 1/2 cup of zucchini pulp. Lower heat and simmer for 15 minutes. Remove from heat. Scoop turkey mixture into hollowed out zucchini.
 Sprinkle with cheese. Cover with tin foil, being careful not to touch the top of the food. Bake for 35 minutes.

2 halves equal one serving, serves 4
1 green, 1 red, 1 blue

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