- 128 ounces zucchinis (cut in half lengthwise)
- 1/2 cup mild salsa
- 1 pound lean ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 small onion (minced)
- 2 tablespoons bell pepper (minced)
- 4 ounces tomato sauce
- 1/4 cup water
- 1/2 cup shredded cheese (reduced fat Mexican blend)
- 1/4 cup scallions (chopped, or cilantro, for topping)
PER SERVING *
|Calories430Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Laurie S. 1 Nov
I didn't have the bell pepper, so I skipped that - would have been even better with it, though. I also increased the cheese a bit. Overall, very simple and tasty! Will definitely make it again.
Elliot 25 Sep
Very easy recipe - we substituted Morning Star veggie crumbles instead of the ground turkey and it came out amazing! Serve with some tortilla chips and watch your family eat it up! Great way to get the veggies without them noticing
Sheree Applegarth 20 Aug
Yum as always. Used chicken mince instead of turkey.
Zandra LaRiviere Johnston 20 Aug
My husband and I really enjoyed the boats. I will make them again. Very easy!
Dee J. 18 Jul
The entire family loves these❤️❤️❤️
Beverly Jones 1 Jun 2017
Awesome! Part of my rotation
Jim H. 28 Jul 2015
I added a quart sized bag of fresh sweet corn off the cob, 4 stalks of celery for something crispy, 1c frozen peas eliminated the salsa and added 1T of fresh ground pepperocino, 1/2t of piri piri spice,combined with 1 qt fresh tomatoes (about 8 tomatoes) that were put into the Cuisinart until they were in small chunks. After the entire mix was combined in a large saucepan, I added ¾c of white wine to eliminate most all of the liquid.then stuffed each one of the halved squash. I filled calabacita pumpkin that were just getting started before they turned to actual pumpkins which we are growing-as well as yellow squash. The calabacita give you much more meat that the typical squash and is easy to remove any seed from before filling. It turned out to be a real hit here at my home with guests. The real trick is to make sure to blanche the squash/pumpkin just before filling it. You could be left with some pretty tough rind to get thru. If you blanch it for about 90 seconds, you will easily cut thru it with only a fork.
Lora B. 11 Jul 2015
This is an easy delicious recipe that the whole family LOVED! Change it up with corn, black beans and your liking of hot, mild or medium salsa! Definitely a frequent meal in our home! And kids love it too!