| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 45 minutes |
| Servings |
people
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Ingredients
- 3 medium zucchinis
- 1 tablespoon olive oil
- 12 ounces Ground Turkey
- 1 teaspoon minced garlic
- 1/2 large yellow onion chopped
- 1 can fire roasted diced tomatoes
- 1 handful Spinach Leaves organic
- 1 handful kale organic, chopped
- 1 can pinto beans
- 1/2 teaspoon Paprika
- 2-3 tablespoons chopped cilantro
- lime juice fresh
- Optional: shredded cheese sour cream, avocado/guacamole
Ingredients
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Instructions
- Preheat the oven to 400F degrees
- Slice the top and bottoms of the zucchinis and slice in half lengthways
- Using a teaspoon spoon, scoop out the center of each zucchini
- Add zucchinis to lined baking tray and sizzle lightly with oil (salt & pepper optional)
- Bake for approximately 20-25 minutes or until the zucchini is tender then remove from the oven
- Meanwhile, cook the ground turkey in a skillet. Add in the garlic, onion, peppers & kale and cook until meat is browned
- Stir in tomatoes, pinto beans, spinach leaves, paprika and lime juice.
- OPTIONAL: add in the scooped out middle of the zucchini and stir into turkey mixture (I just hate to see good food go to waste)
- Generously fill each zucchini boat with mixture and top with shredded cheese
- Return to oven for a further 5-10 minutes or until cheese has melted
- Top with optional toppings of choice: sour cream, guacamole or chopped avocados
- Serve & Enjoy!
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