The SuperBowl is right around the corner but that doesn’t mean you have to break your diet. Finger food usually means chips, loads of queso and cookies yet this is a new year so let’s get creative! These baked Mexican zucchini boats are a hearty option and a gluten free alternative. Even if you are craving a taco but are trying to eat healthy, this is for you!
- 1 lb Jennie-O Extra Lean Ground Turkey meat
- 1 packet of Taco Seasoning mix (less sodium)
- 3 Zucchinis
- 1/3 cup Cherub tomatoes
- Jennie-O Turkey Bacon
- Olive Oil
- Mexican cheese blend
Begin by cooking your ground turkey meat and mix in the taco seasoning. I bought my taco seasoning with 30% less sodium that way each person can individually add salt if they want to. Once the meat is close to ready, place the stove on a low heat setting so you can start working on your zucchini boats. Pre-heat oven to 400 degrees.
Don’t forget to wash your zucchinis. 🙂
With a vegetable scoop, take out the center of the zucchini and place them in a bowl.
Add the zucchini center into a blender and blend to make a puree.
Add the zucchini puree to the ground turkey meat.
Cook 4 turkey bacon strips and chop thinly.
Drizzle olive oil and cracked black pepper over zucchini boats.
Begin to add the turkey meat inside the boats.
Dice Cherub tomatoes. Then place the tomatoes and turkey bacon on top of zucchini boats.
Place in oven and bake for 35 minutes or until cheese is melted.
Once the boats are ready to come out of the oven, I add a bit more cheese on top.
You can keep the zucchinis whole or cut up each boat into bite size pieces to make finger food.
What is great about zucchini boats is you can really fill them with anything. I hope this inspires you to have a little fun in the kitchen. And don’t be afraid to make this for the men in your home, they see meat on food and they are instantly all about it. I never said you had to tell them it’s actually good for them, your secret is safe with me haha! 🙂