[3 SP per serving] I laid off the zucchini recipes for a couple of days, but there are still zucchinis in the garden, so on to our next candidate. This is a different take on the stuffed zucchini from the previous with a very nice flavour of fajitas. I personally love fajitas and this is just a fantastic taste.
Information
Ingredients
| 4 medium |
zucchini |
0 SP |
| 2 tsp |
olive oil |
3 SP |
| 1 lb |
99% fat-free ground turkey breast |
0 SP |
| ½ medium |
red onion, sliced thin |
0 SP |
| 1 medium |
green pepper, sliced thin |
0 SP |
| 1 cup |
red pepper, sliced thin |
0 SP |
| 1 tsp |
chili powder |
0 SP |
| 1 tsp |
ground cumin |
0 SP |
| 1 tsp |
paprika |
0 SP |
| ½ tsp |
garlic powder |
0 SP |
| ½ tsp |
onion powder |
0 SP |
| ½ tsp |
dried oregano |
0 SP |
| ¼ tsp |
table salt |
0 SP |
| ¼ tsp |
black pepper |
0 SP |
| 1 cup |
part-skim mozzarella cheese, shredded |
9 SP |
Instructions
- Preheat the oven to 400°F.
- Heat the olive oil over medium high heat. Add the turkey, onion, peppers, and garlic. Cook until turkey is fully browned, about 6-8 minutes. Stir in the spices and cook for 1-2 more minutes.
- Meanwhile cut the zucchini in half and scoop out some of the centre using a spoon or melon baller to create the "boat." Place in a baking dish sprayed with cooking spray.
- Fill the boats with the turkey fajita mixture.
- Top each with cheese. Bake for 15-18 minutes until cheese is bubbling and zucchini is tender.
Notes
- Calories 296
- Total Fat 10g
- Sodium 393mg
- Total Carbohydrates 18g
- Dietary Fibre 5g
- Sugars 11g
- Protein 37g
Author 
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