Turkey Zucchini-ladas | Sumptuous Spoonfuls
"Liven up your leftovers with these zesty Mexican zucchini enchilada boats stuffed with leftover turkey, lentils, peppers, rice or quinoa, and enchilada sauce, topped with more saucy goodness and melty cheese. SO good and healthy too...."
INGREDIENTS
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2 medium skinny zucchini (9 – 10 inches long … or use 4 smaller zucchini 4 – 5 inches each)
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1/2 Tablespoon olive oil
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1 cup chopped onion
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2 cloves garlic, peeled & chopped
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1/3 cup chopped sweet pepper
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Red Robin Seasoning (or your favorite seasoned salt)
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1 jalapeno, chopped and seeded (feel free to use more or less, to taste)
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1 cup cooked chopped turkey meat
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1 cup cooked quinoa or rice
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1 cup lentil taco filling (recipe here – or substitute black beans tossed with a bit of taco seasoning)
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3/4 cup shredded Mexican blend of cheeses
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1/4 cup enchilada sauce
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About 1 cup enchilada sauce
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1 – 2 cups shredded Mexican blend of cheeses
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Optional garnish: fresh cilantro leaves, avocado slices, snipped green onion
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