Dinner

Taco Stuffed Zucchini is for Dinner.

Taco Stuffed Zucchini takes several minutes to prepare.

Taco Stuffed Zucchini takes several minutes to cook.

Taco Stuffed Zucchini makes 4 servings.

The ingredients for Taco Stuffed Zucchini are:

1 2-3 lb zucchini
1 tsp canola oil
1/2 medium onion, diced small
1 clove garlic, pressed or minced small
1/4 tsp salt
1/4 tsp chili powder
1/2 lb lean ground turkey
1 can Rosarita no fat traditional refried beans
1/2 cup diced reduced fat cheddar

Here is how you make Taco Stuffed Zucchini:

Bring a large pot of salted water to boil. Cut off ends of zucchini. Cut the squash into 2 equal, round pieces. Parboil for 5 minutes. Drain.Saute the onion in the oil. Add a pinch of salt. When onion is soft and barely golden, add garlic and saute about 30 seconds, or until fragrant. Add ground turkey. Season the turkey with a small amount of salt and chili powder. Brown thoroughly.Slice each piece of zucchini lengthwise. Scoop out and discard seeds. Spread each piece with refried beans. Top with cooked turkey and diced cheddar.Bake in a 350 degree oven until cheese is melted, and the zucchini are warm through.Top with shredded romaine, diced tomato, and light sour cream (not included in nutritional analysis). Makes 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user GIRLNAMEDSUE.

The nutritional information for Taco Stuffed Zucchini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 262.0

• Total Fat: 6.4 g
• Cholesterol: 42.8 mg
• Sodium: 761.7 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 9.3 g
• Protein: 22.3 g