Ingredients
-
4
-
1/2
-
1
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
2
-
4
-
1/4
-
1/2
-
1/4
Directions
This delicious Turkey Taco Salad is perfect to meal prep, to make ahead for lunch for the week!
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Steps
|
1
Done
|
Place 1/4 Cup of Salsa in the Bottom of a Large Baking Dish. |
|
2
Done
|
Using a Small Spoon or Melon Baller, Hollow Out the Center of the Zucchini Halves, Leaving 1/4-Inch Thick Shell on Each Half. |
|
3
Done
|
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. |
|
4
Done
|
Drop Zucchini Halves in Boiling Water and Cook 1 Minute. Remove from Water. |
|
5
Done
|
Brown Turkey in a Large Skillet, Breaking Up While It Cooks. When No Longer Pink Add the Spices and Mix Well. |
|
6
Done
|
Add the Onion, Bell Pepper, Reserved Zucchini, Tomato Sauce and Water. Stir and Cover, Simmer on Low For About 20 Minutes. |
|
7
Done
|
Using a Spoon, Fill the Hollowed Zucchini Boats Dividing the Taco Meat Equally, About 1/3 Cup in Each, Pressing Firmly. |
|
8
Done
|
Top Each With 1 Tablespoon of Shredded Cheese. Cover With Foil and Bake 35 Minutes Until Cheese Is Melted and Zucchini Is Cooked Through. |
|
9
Done
|
Top With Scallions and Serve With Salsa on the Side. |
