Nutrition balance score
Good
Glycemic Index
35
Low
Glycemic Load
10
Low
Nutrition per serving
Calories566.2 kcal (28%)
Total Fat30.6 g (44%)
Carbs28 g (11%)
Sugars9.1 g (10%)
Protein46.3 g (93%)
Sodium1785.2 mg (89%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Stem, seed, remove ribs, and cut bell pepper into 3/4" dice. Core tomato and cut into 1/2" dice. Trim zucchini ends, quarter lengthwise, and cut into 1/4" dice. Trim, and thinly slice green onions.
Step 2
Place a large, non-stick pan over medium-high heat and add 2 tsp olive oil. Add bell pepper, ground turkey, and taco seasoning to hot pan. Stir occasionally until turkey is mostly browned, 4-6 minutes.
Step 3
Add zucchini and half the green onions (reserve remaining for garnish), and a pinch of pepper to hot pan. Stir occasionally until zucchini is tender but crisp, no pink remains on turkey, 2-4 minutes.
Step 4
Site enchilada sauce into hot pan until combined and heated through, 1-2 minutes.
Step 5
Plate as pictured, topping skillet with cheese, tortilla strips, tomatoes, green onions, and sour cream.
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