Stuffed Zucchini Boats

Name: Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 41 min
Total time: 56 min
Ingredients: Nonstick cooking spray; 8 small zucchini (cut in half lengthwise); 1 lb. ground turkey breast (raw, 93% lean ); 4 cups fresh tomato salsa (pico de gallo) (divided use. NSA for Sugar Free 3); Sea salt (or Himalayan salt) and ground black pepper (to taste; optional); 2 oz shredded Cheddar cheese (approx. ½ cup)

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Prep Time: 15 minutes

Cook Time: 41 minutes

Total: 56 minutes

Servings: 4

Author : Openfit

zucchini boats

Ingredients

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Nonstick cooking spray8 small zucchini (cut in half lengthwise)1 lb. ground turkey breast (raw, 93% lean)4 cups fresh tomato salsa (pico de gallo) (divided use. NSA for Sugar Free 3)Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)2 oz shredded Cheddar cheese (approx. ½ cup)

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Instructions

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Step 1

Preheat oven to 400º F.

Step 2

Lightly coat 13 x 9-inch baking dish with spray. Set aside.

Step 3

Remove inner flesh from zucchini halves using a spoon (or melon baller). Chop zucchini flesh and set aside.

Step 4

Place zucchini halves in baking dish, cut side up. Set aside.

Step 5

Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.

Step 6

Add turkey; cook, stirring frequently to break up turkey, for 4 to 5 minutes, or until no longer pink.

Step 7

Add 3½ cups salsa and zucchini flesh. Season with salt and pepper (if desired); cook, stirring frequently, for 8 to 10 minutes, or until salsa is incorporated into the turkey.

Step 8

Evenly divide turkey mixture into sixteen zucchini halves. Top evenly with cheese. Bake for 20 to 25 minutes, or until zucchini is tender-crisp and cheese is melted.

Step 9

Top evenly with remaining ½ cup salsa.