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- 1 clove garlic minced
- 1/2 yellow onion chopped
- 1 lb ground turkey
- 1/2 tsp black pepper
- 1/4 tsp Himalayan sea salt
- 1 cup chunky salsa no sugar added
- 1 tsp chili powder
- 1 tsp ground cumin
- 3 zucchini squash
- chopped tomatoes, avocado and jalapeno for serving
Ingredients
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1. Preheat oven to 400° F.
2. Place a large nonstick skillet over medium-high heat. Add the onion, garlic and ground turkey into the skillet. Season with Himalayan sea salt and pepper. Cook for 8 to 10 minutes, breaking apart with a wooden spoon or spatula while it cooks. Add chili powder, cumin and salsa. Cook 2-3 minutes additional minutes.
3. Meanwhile, as the turkey cooks cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving about ¼ inch thick zucchini boat.
4. Place the zucchini (cut-side up) in a 9X13 baking dish. Spoon the turkey mixture into the six zucchini boats.
5. Cover the baking dish with foil. Bake for 20-30 minutes or until zucchini boats are heated throughout and zucchini is cooked a bit, but not too soft/limp.
6. Remove foil and serve boats with tomatoes, avocado and jalapeño slices.
Serving Size = 3 ounces ground turkey and 2/8 avocado