One of my favourite food bloggers is Gina from SkinnyTaste. Her blog is well written, features delicious recipes which are low-fat, and the photographs are lovely. I find whenever I am trying to be good (which I am these days) I visit her site on a regular basis to see what is new.
A few weeks ago she posted this recipe for stuffed zucchini. I have made another of her stuffed zucchini recipes before and it was amazing (although it appears I neglected to write about it. SIGH). This one sounded like a great way to use up some of the later summer zucchini bounty!
She wrote: 'these zucchini stuffed with ground turkey, seasoned with cumin and spiced and topped with a blend of Mexican cheese – cheesy goodness!!' Cheesey goodness indeed - they were brilliant! The serving size is 2 halves of zucchini - the ones I used were large so I only ate one but someone in this house ate 4!!!!! They were THAT god.
Taco Stuffed Zucchini
4 medium (32 ounces) zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 lb 93% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt, or to taste
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
4 oz can tomato sauce
1/4 cup water
1/2 cup reduced fat Mexican blend shredded cheese
1/4 cup chopped scallions or cilantro, for topping
Bring a large pot of salted water to boil. Preheat oven to 400°F. Place 1/4 cup of salsa in the bottom of a large baking dish.
Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions and serve with salsa on the side.