If you aren't careful, Tacos can be laden with caloric ingredients that leave us feeling stuffed and bloated. Try this flavorful taco inspired recipe! It's healthy, quick and easy!
½ lb ground chicken or turkey or 2 cups cooked lentils
1 Tbsp extra virgin olive oil
¼ cup chives, chopped
1 carrot, diced
1 ½ cups salsa
½ teaspoon taco seasoning
Toppings:
Quartered cherry tomatoes
Green onion tops, chopped
Shredded lettuce
Directions
Preheat the oven to 400 degrees.
Cut the zucchini in half, length wise. Scoop out the center and chop.
Heat a medium sized skillet and add the olive oil, chives, carrot, and the chopped zucchini. Cook for about 5 minutes, or until the veggies begin to soften.
Add the meat or lentils to the skillet. Cook until the meat is no longer pink or until the lentils are heated through.
Stir in 1 cup of the salsa and the taco seasoning.
Place the zucchini boats into a large baking pan so they can sit flat. Spoon this mixture into the zucchini boats and bake at 400 degrees Fahrenheit for 30 minutes.
