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Turkey Stuffed Zucchini Boats
These zucchini taco boats are a great low carb meal that is packed with nutrition and flavor. Perfect for when you want a fiesta inspired dish that tastes light, fresh, and filling.
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Course:
Dinner
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
25
minutes
minutes
Servings:
6
Calories:
196
kcal
Ingredients
1
lb
Lean Ground Turkey
½
cup
Red Bell Pepper
½
cup
Orange Bell Pepper
½
cup
Yellow Onion
½
cup
Corn
½
cup
Black Beans
½
cup
Salsa
¼
cup
Water
1
teaspoon
Garlic
¼
teaspoon
Salt
¼
teaspoon
Pepper
½
cup
Shredded Cheese (Cheddar, Mozzarella, or Mexican Blend Cheese)
2
tablespoon
Taco Seasoning
3
Medium Zucchini
1
tablespoon
Olive Oil
Instructions
Place 1 cup water or Broth in Instant Pot
Place ground turkey on trivet in Instant Pot
Set to Manual High (Pressure Cook) for 5 minutes and quick release
Remove cooked ground turkey and discard any liquids in the pot. Clean or wipe out pot and put back in Instant Pot.
Set to Saute' and Add cooked turkey and with a wooden spoon chop up meat
Add diced onion, garlic, and bell peppers and stir
Add Seasonings, salsa and water and stir.
Add Corn and rinsed canned black beans and saute and stir for 4-5 minutes until vegetables are tender.
Slice Zucchini in half horizontally
With a spoon remove some of the center flesh of zucchini creating a large cup to fill.
Sprinkle Salt and Pepper over Zucchini and 1 tbs Olive Oil
Place Zucchini in baking dish and roast for 15 mins at 400 degrees.
Remove from oven and Spoon turkey mixture evenly into 6 zucchini boats
Bake at 350 for 5-6 minutes. The top with cheese and serve.
Nutrition
Calories:
196
kcal
|
Carbohydrates:
11
g
|
Protein:
23
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
51
mg
|
Sodium:
416
mg
|
Potassium:
445
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1107
IU
|
Vitamin C:
34
mg
|
Calcium:
84
mg
|
Iron:
1
mg