Burrito Zucchini Boats

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ground turkey, 93% lean, 7% fat, raw

  20 oz or 700g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Black beans

  Mature seeds, raw

  80g

• Tomato sauce

  Canned

  1 cup or 245g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Fat free cheese

  Pasteurized process, cheddar or american, fat-free

  40g

Directions

1. (source: https://healthyfitnessmeals.com/burrito-zucchini-boats-recipe/)
2. Preheat your oven to 375F.
3. Using a small spoon, scoop out insides of the zucchini, then dice them and reserve for later.
4. Place zucchini halves cut side up into the bottom of the large baking pan and lightly grease with olive oil; season with salt and pepper, then place into the oven and bake until zucchini softens 8-10 minutes.
5. In a large nonstick pan, heat the remaining oil. Sauté the onion, for 3-4 minutes, then add in garlic and cook for one minute more, until fragrant.
6. Add ground turkey and cook until it starts to brown, breaking it up with a wooden spoon as it cooks.
7. Drain the fat if needed, then stir in the spices, together with the reserved zucchini flesh, beans, corn, and tomato sauce. Continue to simmer until the sauce thickens, about 5-6 minutes.
8. Stuff the zucchini boats with the burrito meat mixture, then top with shredded cheese. Return to the oven and continue to bake until cheese is bubbly about 10 more minutes. Top with garnishes of choice and enjoy!

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