Taco Stuffed Zucchini Boats

Ingredients

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Zucchini

  Summer squash, includes skin, raw

  4 large or 1.29kg

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Garlic powder

  Spices

  1 tbsp or 10g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Salt

  Table

  1 tsp or 6g

• Chili powder

  Spices

  1 tbsp or 8g

• Paprika

  Spices

  1 tbsp or 7g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Onions

  Raw

  ½ small or 35g

• Red bell pepper

  Sweet, raw

  2 tbsp or 19g

• Tomato sauce

  No salt added

  ½ cup or 123g

• Water

  Plain, clean water

  4 tbsp or 59g

• Mexican cheese

  Blend, reduced fat

  ½ cup, shredded or 57g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 tbsp chopped or 24g

Directions

1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil.
2. Hollow out the center of the zucchini halves using a small spoon or melon baller, leaving a 1/4-inch thick shell. Chop the scooped-out zucchini flesh and set aside.
3. Boil the zucchini halves for 1 minute, then remove and set aside.
4. In a large skillet, brown the ground turkey, breaking it up as it cooks. Once no longer pink, add garlic powder, cumin, salt, chili powder, paprika, and oregano. Mix well.
5. Add onion, bell pepper, reserved zucchini, tomato sauce, and water to the skillet. Stir to combine, cover, and simmer on low for about 20 minutes.
6. Fill each zucchini boat with an equal portion of the meat mixture, pressing firmly, and top with shredded cheese.
7. Spread half of the salsa in the bottom of a large baking dish and place the zucchini boats on top. Cover with foil and bake for 35 minutes until the cheese is melted and zucchini is tender.
8. Top with scallions and serve with the remaining salsa on the side.