![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMTeV-YZZWaAXN0mDQCUjhH2J36jbDcUBzkIW5c_NQ6L78juXEwmirkfRtp6BJliohcPZgB2jo9GphsdM0hYt7Zcmju3JCYROWyg875anYEIvNl1BPS1KQX9EbzutM3Pf5c4rD9KQ3Go/s640/blogger-image-364322955.jpg)
4 medium-large zucchini's cut in half and inside scooped out
1-1.5 lbs ground turkey
8oz mushrooms, chopped
1 onion, diced
1 can diced tomatoes, drained
1 tsp each of the following: chili powder, garlic powder, cumin, paprika, oregano, salt
3/4 cup mozzarella cheese, shredded
Preheat oven to 350.
Place halved zucchini in shallow baking dish.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ddcsnH9fnEz5ATD9rdYLxL6_PcIxKlnRGz7BeATE9U8vsn2nPfQwawFKJ2cH8swRmpJ5o1ifSz0NCQ-zXIW-KdmunZ_LI0zRVCKaqqDExvooOerH9p53n0woH_pDk_Pz82gzh66IjN4/s640/blogger-image--1266522078.jpg)
In skillet, brown turkey; add in seasoning and onion, saute for a few minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Wsc3pNvBdyKAIKQy4gzkqeyAjfpXVvQkXmFbgoRdnS3jL-06V_4PMLZVuHUkvzMNKDWrjv-oNzppT5U3PYYrXmrSVAXqtKqrFJEkZOfaStG0lBy9Rb8ODrx1ocIcD8A6WDWTso22KTA/s640/blogger-image--1935426623.jpg)
Then add in mushrooms and chopped zucchini insides.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIzJrIE_T1I7NsgHfiEHR9ii-6lOxGsPJBy7eeOEtcUlezC4wjnJIjx92IfBQ0E2Dtv2PkIR92JyBgGtBoTIT_snBzfa_WCZ3WOL7tD8lTMbCNHeecA4Zw8xgBYsUZLjkqNbZTOy9rOA/s640/blogger-image--1699212310.jpg)
Once veggies are soft add tomatoes and simmer until warmed through. Then scoop filling out evenly into 8 zucchini boat halves. Sprinkle each boat with 1 1/2 Tbsp of mozzarella cheese each. Cover with aluminum foil and bake for 20-30 minutes. Optional to remove foil and place under broiler to brown cheese.
Fix count: 2 boats = 1 red, 2 green, 1 blue
3/4 cup mozzarella cheese, shredded
Preheat oven to 350.
Place halved zucchini in shallow baking dish.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ddcsnH9fnEz5ATD9rdYLxL6_PcIxKlnRGz7BeATE9U8vsn2nPfQwawFKJ2cH8swRmpJ5o1ifSz0NCQ-zXIW-KdmunZ_LI0zRVCKaqqDExvooOerH9p53n0woH_pDk_Pz82gzh66IjN4/s640/blogger-image--1266522078.jpg)
In skillet, brown turkey; add in seasoning and onion, saute for a few minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Wsc3pNvBdyKAIKQy4gzkqeyAjfpXVvQkXmFbgoRdnS3jL-06V_4PMLZVuHUkvzMNKDWrjv-oNzppT5U3PYYrXmrSVAXqtKqrFJEkZOfaStG0lBy9Rb8ODrx1ocIcD8A6WDWTso22KTA/s640/blogger-image--1935426623.jpg)
Then add in mushrooms and chopped zucchini insides.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIzJrIE_T1I7NsgHfiEHR9ii-6lOxGsPJBy7eeOEtcUlezC4wjnJIjx92IfBQ0E2Dtv2PkIR92JyBgGtBoTIT_snBzfa_WCZ3WOL7tD8lTMbCNHeecA4Zw8xgBYsUZLjkqNbZTOy9rOA/s640/blogger-image--1699212310.jpg)
Once veggies are soft add tomatoes and simmer until warmed through. Then scoop filling out evenly into 8 zucchini boat halves. Sprinkle each boat with 1 1/2 Tbsp of mozzarella cheese each. Cover with aluminum foil and bake for 20-30 minutes. Optional to remove foil and place under broiler to brown cheese.
Fix count: 2 boats = 1 red, 2 green, 1 blue
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