Recipe from persnickity plates
Protein helps to maintain lean muscle, grow and repair all cells in your body, and regulate your appetite, according to Erin Palinski-Wade, R.D., C.D.E., the author of Belly Fat Diet for Dummies. On average, active women need about half a gram of protein per pound of body weight every day (so an active 140-pound woman would need 70 grams of protein). One way to meet this goal is to include a source of protein at every meal. A high-protein meal would have 25 percent of its calories coming from protein.
INGREDIENTS
Zucchini – Four medium zucchini
Salsa – make your own salsa (this one is so good!), but jarred works too.
Ground Turkey
Garlic Powder
Cumin
Salt
Chili Powder
Paprika
Onion
Tomato Sauce
Water
Mexican Cheese Blend – shredded
Sour Cream – optional for serving
INSTRUCTIONS
Bring a large pot of salted water to boil.
Pour 1/2 cup of salsa into the bottom of a 9×13 baking dish and set aside.
Cut the zucchini in half lengthwise then with a small spoon or melon baller (I used my tablespoon measuring spoon), hollow out the zucchini pieces but leave 1/4″ rim. Save 3/4 cup of the zucchini flesh and chop into small pieces.
Drop the zucchini halves into the boiling water and cook for one minute. Remove from water and set aside.
Preheat the oven to 400 degrees.
In a large skillet, brown the ground turkey, breaking it up while it cooks. When it’s no longer pink, add in the spices and mix well.
Add in the chopped onion, reserved zucchini, tomato sauce, and water. Stir it up then cover and simmer on low for 20 minutes.
Meanwhile, arrange the boiled zucchini halves into the bottom of the 9×13 dish.
Once the meat mixture is done, spoon the mixture into the zucchini boats evenly. Press down so the filling stays in the boats.
Top each half with a sprinkle of cheese.
Cover the pan with foil and bake for approximately 30 minutes until the zucchini is fully cooked and the cheese is melted.
Serve with sour cream and more salsa.