These savory low-fat vegetarian rosemary cheddar cheesecakes are high in protein and low in carbohydrates. Feel free to substitute full fat cheeses if you can’t find reduced fat options.
Serving suggestion: As an entrée, plate 1-2 cheesecakes over arugula and thinly sliced red and green apples. Drizzle with a citrus or cranberry vinaigrette. These cakes would pair well with oranges, grapes, pears, spinach, kale, whole cranberry sauce or orange marmalade.
Serve them as a warm or room temperature appetizer or as the star of a fruit and cheese tray.
4OzReduced fat sharp cheddar cheeseMay substitute any sharp cheese
1Tablespoon Fresh chopped rosemary1 tsp dried
1/4 Teaspoon Ground black pepper
Preheat the oven to 325 degrees F.
Spray 12 muffin tin with olive oil mist and set aside.
Lightly toast the walnuts and the bread crumbs separately in a sautéed pan. Watch carefully to prevent burning. Place the bread crumbs, walnuts and butter in a food processor and process until combined. Press crumb mixture into the bottoms of the muffin cups to make a crust. Bake 5 to 6 minutes. Let cool completely.
Beat the cheddar and cream cheese in a food processor or with a mixer until smooth. Add the eggs , garlic, salt and pepper and mix until blended. Add the rosemary and combine. Pour mixture into the prepared pan and bake until set, golden and puffed, but not loose in the center, about 20 minutes.
Remove from the oven and cool at room temperature. You can serve these chilled or at room temperature.
Omit bread crumbs and substitute coconut flour to make this a Keto diet recipe.
Bake these healthy Mexican turkey taco boats in your outdoor BBQ grill. A delicious whole food, low carb alternative to traditional tacos, packed with extra vegetables and healthy fat from avocado and olives. They are gluten free and you can make them even lower in fat by skipping the cheese.
I’m cohosting Fiesta Friday this week with Jhuls at The Not So Creative Cook. Please stop by Angie’s Fiesta Friday, where you will find more delicious recipes to try. Add your recipe link with the blue link button @ FiestaFriday.net Let’s party likes it’s Friday.
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Healthy Baja Kitchen Tips:
Ground turkey may not be available in Baja so I have used home ground chicken. When you can’t buy what you want in Mexico, then make your own. A food processor can mince chicken or you can grind the meat with a special electric meat grinder. I’ve seen hand cranked meat grinders at the Sunday Market in Loreto but a grinder should be on your list of kitchen gadgets to bring from home. Seriously, I want to know what’s in my ground meat. Chicken beaks and feet? No thanks. I plan to grind my own pork for home made chorizo too.
How to bake Mexican zucchini taco boats or enchiladas in your outdoor BBQ grill:
Line a grilling basket with overlapping crossed heavy foil. If you are limiting your exposure to aluminum then try these in a cast iron skillet and let me know how you adjusted the baking time and etc. Assemble your zucchini boats and/or enchiladas in the foil lined basket. Fold bottom flaps over the food and crimp the flap together, tenting it over the food. This is especially important if you are topping your dish with cheese. Otherwise you will have cheese on the foil wrap but not on your dish. Fold the remaining flaps over that and seal with a crimp. Bake with indirect moderate heat, 350-400 degrees.
If you use a baked recipe then check for doneness after 3/4 of the suggested time. The outdoor grill will cook faster and burn more easily but it’s worth the effort to get an interesting smokey flavor and to keep the summer heat out of the kitchen.
[lt_recipe name=”Grilled Healthy Turkey Zucchini Taco Boats ” servings=”2 ” prep_time=”20 MINUTES” cook_time=”35 MINUTES” total_time=”55 MINUTES” difficulty=”Easy ” summary=”Healthy Mexican inspired spicy ground turkey zucchini boats, loaded with vegetables and baked in the outdoor grill. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-20-225×300.jpeg” ingredients=”Zucchini, 4;Ground turkey, 8 oz;1 tablespoon olive oil ;Onion, 1/2 large;Garlic, 2 cloves ;Carrot, 1 large;Celery, 1 stalk;Bell pepper, 1/2;Cilantro, fresh chopped 1/2 cup ;Jalapeño, 1 seeded;Tomato, 1 ;Ancho chili powder, 1 tablespoon ;Oregano dried, 1 teaspoon crushed;1/2 teaspoon salt;1/4 teaspoon ground black pepper ;Black olives sliced, 1/4 cup;Cheddar cheese, shredded 1/2 cup;To serve: Avocado sliced, prepared salsa or pico de gallo, and additional chopped cilantro. ” ]Prepare grilling pan by covering pan with overlapping flaps of aluminum foil leaving tails long enough to fold over the dish with excess to seal. ;Slice zucchini in half lengthwise. Scoop out the center of each zucchini with a spoon leaving a 1/4 inch shell. Save all zucchini. ;Brown turkey in olive oil until no longer pink over medium heat in a large skillet. Add chopped onion and minced garlic. Sauté until translucent. Add finely chopped carrot, celery, peppers, remaining zucchini pulp, tomatoes, spices and 1/4 cup of water. Let simmer until vegetables are semi-soft about 10 minutes.;Assemble stuffed zucchini in the prepared grill pan. Overfill zucchini boats with meat mixture, you may have leftovers. Sprinkle with cheese and olives. Tent the foil flaps over the meal and seal with crimps. ;Heat grill to 350-400 degrees or moderate heat. Place grill basket over indirect heat and bake for 35 minutes. Open packet very carefully with grilling gloves or oven mitts to avoid steam burns. The zucchini should be soft and the cheese melted. Slice avocado and place over boats just before serving. Serve with salsa and cilantro garnish. [/lt_recipe]
What kitchen gadgets can you not live without? I have a list of things to bring back to Baja, which I will share, because I couldn’t find them in rural Mexico. Stay tuned.
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