Another great recipe from Dianne, who has really embraced finding fab recipes that fit her calorie allowance, and this is no different!
A really novel way to get more fibre and nutrients in, and makes a really healthy, tasty evening meal, with low fat (and cheaper) turkey mince, and packed full of Mexican spice, this will be a winner with you all I am sure!
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Taco stuffed courgette boats
- Total Time: 1 hour 35 minutes
- Yield: 4 1x
Description
High fibre, super tasty, low calorie meal
Ingredients
4 medium sized courgettes, cut in half lengthwise
1/2 cup mild salsa (I made my own)
400g 7% fat turkey mince
1 tsp garlic powder
1 tsp cumin
1 tsp sea salt
1 tsp chilli powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion finely chopped or minced (I used the other half in the salsa)
2 tbsp red pepper finely chopped or minced (I used left over pepper in the salsa)
100g passata (I used the remains in the salsa)
60 ml water
125g reduced fat mexican blend cheese – grated
50g of spring onion for topping
Instructions
- Bring a large pot of salted water to the boil and preheat oven to 400F/200C/Gas 6
- Place 60ml of salsa in the bottom of a large baking dish.
- Using a small spoon or melon baller, hollow out the centre of the courgette halves, leaving 1/4″ thick shell on each half. Chop the scooped out courgette flesh into small pieces and set aside 3/4 of it to add to the taco filling (squeeze out excess water with a paper towel). I saved the remaining flesh and froze to add to a soup recipe. You could just discard.
- Drop the courgette halves into the boiling water and cook for 1 minute. Remove from the water.
- Brown the turkey mince in a large frying pan, breaking it up as it cooks. When no longer pink add the spices and mix well.
- Add the onion, bell pepper, courgette flesh, passata and water. Stir and cover. Simmer on low for around 20 minutes.
- Using a spoon, fill the hollowed out courgettes with the taco meat mix, pressing firmly but do not break the courgette shells.
- Top each boat with grated cheese. Cover with foil and bake for 35 minutes until the cheese is melted and courgettes are cooked through.
- Top with sliced spring onions and serve with salsa on the side.
Notes
If calories allow you could also serve this with a few tortilla chips, rice or a warmed tortilla wrap.
- Prep Time: 35
- Cook Time: 60
Nutrition
- Calories: 269
3 replies on “Taco stuffed courgette boats”
Going to make it next week sounds really nice x
Yum, hopefully I can make this with some of my homegrown courgettes ?
?
Hubby really didn’t fancy these but he actually enjoyed them. Hope you do too.