Rice Free Turkey Taco Stuffed Zucchini Boats

Total time50 min

Prep time20 min

Cook time30 min

Rice Free Turkey Taco Stuffed Zucchini Boats

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Ingredients

4 servings

For the boats

4 medium zucchini (about 8 inches long)
1 tbsp olive oil, plus more for the pan
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

For the filling

1 lb ground turkey
1 tbsp olive oil
1 medium red bell pepper, finely diced
1 can (14 oz) diced tomatoes, drained
2 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
1 tbsp apple cider vinegar
2 tbsp coconut aminos

For the topping

4 oz fresh mozzarella, thinly sliced

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Lightly oil a 9x13-inch baking dish.
2
Trim the ends from each zucchini and halve them lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch-thick shell. Reserve the scooped flesh. Brush the cut sides of the zucchini shells with 1 tbsp olive oil and sprinkle with 1/4 tsp salt, then arrange them cut-side up in the prepared baking dish.

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