Taco Stuffed Zucchini Boats

Taco Stuffed Zucchini Boats

Ingredients:

4 medium zucchinis (cut in half lengthwise)
1/2 cup mild salsa
1 lb ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp salt (or to taste)
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion (minced) 

2 tbsp bell pepper (minced)
4 oz can tomato sauce
1/4 cup water
1/2 cup Mexican blend shredded cheese
1/4 cup (chopped) scallions or cilantro (for topping)


Directions:

Preheat oven to 400°F. 

  

• Bring a large pot of salted water to boil. Place 1/4 cup of salsa in the bottom of a large baking dish.

• Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
• Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. 
• Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

• Brown turkey in a large skillet, breaking up while it cooks. 
• When no longer pink add the spices and mix well. 
• Add the onion, bell pepper, reserved zucchini, tomato sauce and water. 
• Stir and cover, simmer on low for about 20 minutes.

• Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. 
• Top each with 1 tablespoon of shredded cheese. 
• Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. 
• Top with scallions and serve with salsa on the side.