Zucchini Enchilada Boats

Zucchini Enchilada Boats (adapted from skinnytaste.com)

• One can of red enchilada sauce
• 2 medium zucchinis
• 1 tsp oil
• 3 cloves garlic, minced
• 1 lb. ground turkey, browned and drained
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1 Tbsp tomato paste
• salt and pepper to taste
• 3/4 cup low-fat shredded cheddar cheese
• 1/4 cup chopped cilantro

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4” thick. Chop the scooped out flesh of the zucchini in small pieces and set aside. Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion and garlic. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, and tomato paste and cook a few more minutes, then add in browned ground turkey and enchilada sauce; mix and cook 3 more minutes.

Place zucchini halves cut side up in the bottom of a 9x13 pan. Add a little water to the bottom of the pan. Using a spoon, fill each hollowed zucchini with 1/3 cup meat mixture, pressing firmly.

Top each with 1 1/2 tablespoons each of shredded cheese. 

Cover with foil and bake 25 minutes until cheese is melted and zucchini is cooked through. 

Top with scallions and/or cilantro for garnish and serve with low fat sour cream if desired.