Do you like tacos? If you want to take a break from using traditional taco shells, you can switch things up by using zucchini.
It is a healthier alternative, especially if you are trying to cut back on the carbohydrates.
The lovely green beauty is versatile and used in many different types of dishes; from pasta to desserts. Zucchini has a neutral taste and takes the flavor of the ingredients used in recipes.
The taco boats are simple to prepare not to mention delicious.
(Makes 4 Servings)
1 pound of Ground Turkey
2 medium Zucchini
3/4 cups of Salsa
1 packet of Low Sodium Taco Seasoning Mix
1/2 cups of Sour Cream or Plain Greek Yogurt
1 bag of Southwest Protein Blend
2 cups of Shredded Lettuce
3 tablespoons of Cilantro Avocado Dressing
Cook ground turkey until done. Cut zucchini lengthwise and scoop out the seeds and pulp. Chop the seeds and pulp and set it aside. Add chopped zucchini, salsa, and taco seasoning mix to the cooked ground turkey. Set aside 1/4 cup of zucchini. Let simmer until the liquid has evaporated.
Turn off the heat and add sour cream or Greek Yogurt. Prepare the Southwest Protein Blend according to directions on the bag. Pout protein blend into a 9 x 13-inch pan. Place boats on top of the protein blend. Add the taco filling to the boats.
Place 1/4 cup of chopped zucchini on top of the taco boats. Preheat oven to 400 degrees. Cover and place in the oven. Cook until the zucchini is tender. Test by piercing with a fork. If the fork goes in easy, then the zucchini is done. Enjoy!