Recipes
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Ingredients
- 1 (12.7-oz) package frozen protein blend vegetables
- 2 medium zucchini
- Cooking spray
- 1 lb ground turkey
- ¾ cup fresh mild salsa
- 1 (1-oz) package reduced-sodium taco seasoning
- ½ cup fat-free sour cream
- 2 cups shredded lettuce
- 3 tablespoons avocado-ranch dressing
Steps
- Preheat oven to 400°F. Microwave vegetable blend following package instructions. Cut zucchini in half lengthwise; scoop out seeds and pulp, leaving a ¼-inch-thick shell. Chop scooped-out portion. Coat 9-inch square baking dish with spray; place vegetable blend in dish, then add zucchini boats cut-side up and set aside.
- Preheat large, nonstick sauté pan on medium-high 1–2 minutes; remove from heat and coat with spray. Place turkey in pan; brown 5–7 minutes, stirring to crumble, and until no pink remains. Stir in chopped zucchini, salsa, and seasoning; simmer 5–6 minutes or until mixture has thickened and most of the liquid has evaporated. Remove from heat and stir in sour cream.
- Fill zucchini boats with turkey mixture (sprinkle any remaining around zucchini boats). Cover and bake 10–12 minutes or until boats are just fork-tender. Toss lettuce with dressing; top boats with lettuce. Serve.
Amount per ¼ recipe serving: Calories 340, Total Fat 12g, Sat Fat 3g, Trans Fat 0g, Chol 80mg, Sodium 800mg, Total Carb 26g, Fiber 7g, Sugars 9g, Protein 28g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 15%