Preheat oven to 400 degrees. Lightly spray a 13-by-9-inch baking dish with nonstick spray; set aside.
It's smooth sailing with this healthy and low-carb taco recipe! Enjoy your favorite taco toppings without the tortilla.
Servings and Ingredients
|3 large Wholesome Organic zucchini|
|2 tsp. Gustare Vita olive oil|
|½ c. yellow onion, finely chopped|
|2 large cloves garlic, minced|
|1 lbs. 93% lean ground turkey|
|1 ¼ c. Full Circle Market organic medium salsa, plus additional for serving|
|2 tsp. Hy-Vee chili powder|
|1 Hy-Vee ground cumin|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee dried oregano leaves|
|¾ c. Hy-Vee finely shredded Mexican cheese|
|Hy-Vee plain Greek yogurt, for serving|
|Avocado, seeded, peeled, and chopped, for serving|
|Chopped organic cilantro, for garnish|
Things To Grab
- 13-by-9-inch baking dish
- Hy-Vee nonstick cooking spray
- Large nonstick skillet
Cut zucchini lengthwise in half. Use a spoon to scoop out zucchini pulp to make ½-inch-thick shells. Set pulp aside. Place zucchini shells in prepared baking dish. Bake for 15 minutes or until shells begin to soften.
Heat oil in large nonstick skillet over medium heat. Add zucchini pulp, onion, and garlic; cook over medium-high heat for 6 to 8 minutes or until turkey is cooked (165 degrees), stirring occasionally. Stir in 1¼ cups salsa, chili powder, cumin, salt, and oregano. Cook and stir 2 minutes or until slightly thickened.
Spoon turkey mixture into zucchini shells. Bake, uncovered, for 10 minutes. Top each with 2 tablespoons cheese; bake 5 minutes more or until filling is hot and cheese is melted. Serve with additional salsa, yogurt, and avocado, and garnish with cilantro.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 135mg
- Sodium: 1460mg
- Total Carbohydrates: 21g
- Protein: 39g