Ingredients
▢4 med/lg. zucchini, cut in half lengthwise and seeded
▢2 cups spicy salsa (or salsa of choice)
▢1 lb. lean ground turkey
▢1 oz. taco seasoning packet (1 packet)
▢1 tsp. garlic powder
▢1/2 tsp. cumin
▢1/2 tsp. chili powder
▢1/2 tsp. paprika
▢1/2 small white or yellow onion, minced
▢1 large red bell pepper, diced
▢8 oz. can tomato sauce (unsalted)
▢1 small jalapeno
▢1 tsp. red pepper chili flakes
▢1/4 cup water
▢1/2 cup shredded cheese (I like a cheddar and jack)
Toppings (Optional)
▢1 medium avocado, cubed
▢1/4 cup chopped scallions for topping
▢1/2 cup cherry tomatoes
▢parsley for garnish
Instructions
Preheat oven to 400° F. Place 1 cup of spicy salsa on the bottom of a large 9×13 inch baking dish.
Blanch the zucchini halves. Bring a large pot of salted water to boil. Place the zucchini halves (seeds removed) in the boiling water for 1-2 minutes. Drain and set halves in the prepared baking dish.
Cook the ground turkey over medium heat in a large skillet, breaking it up up while it cooks. If sticking to pan, add in 1-2 Tbsp. olive oil. When meat is almost fully cooked add the taco seasoning, spices, onion, jalapeño, bell pepper, salsa, tomato sauce and water and mix well. Let this come to a simmer and cook 2-3 minutes more.
Using a spoon, fill the hollowed zucchini boats with the meat, dividing the taco meat equally. Sprinkle cheese on top. Cover loosely with foil and bake for 10-15 minutes or until zucchini is cooked through. Top with avocado, tomatoes, parsley or any other fixings you like!
