Turkey Enchilada Zucchini Boats
Ready for our latest dietitian-created recipe? These turkey enchilada zucchini boats will be a fun alternative for the family to enjoy during their next lunch or dinner. Check out the full list of ingredients below!
- ½ cup diced red onion
- 1 lb. lean ground turkey
- 2 garlic cloves, minced
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- salt to taste
- 3 large zucchinis, sliced in half lengthwise and scooped out to create a “boat”
- 1 ½ cups of Old El Paso red enchilada sauce
- ½ cup low-fat shredded cheddar cheese
- ¼ cup chopped fresh cilantro
*Optional toppings: diced tomatoes, diced green onions, diced avocado, plain Greek yogurt
Heat a large skillet to medium-high heat, add the onions and sauté for about 2-3 minutes. Add in the ground turkey and heat until cooked through. Add in the garlic, paprika, cumin, and salt to taste. In a 13×9 inch baking dish, add zucchini boats, flesh side facing up. Scoop the ground turkey mixture into the “boat” part of the zucchini. Pour the red enchilada sauce over the filled zucchini boats and sprinkle with shredded cheddar cheese. Cover the baking dish with tin foil and bake for 20 minutes at 350 degrees. Remove the tin foil from the pan and bake for an additional 5 minutes uncovered. Garnish with fresh cilantro and add additional toppings, if desired.