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

• Cheddar cheese

  ½ cup, shredded or 57g

• Scallions

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

  4 tbsp chopped or 24g

Directions

1. Heat the oven to 400° and bring a large pot of salted water to a boil.
2. Halve the zucchini lengthwise and scoop out the centers with a spoon, leaving about a 1/4-inch shell. Finely chop the scooped flesh and reserve.
3. Blanch the zucchini shells in the boiling water for 1 minute, then drain and set aside cut-side up on a towel-lined tray.
4. In a large skillet over medium heat, brown the ground turkey, breaking it up. When no longer pink, stir in the garlic powder, cumin, salt, chili powder, paprika, and oregano; cook 1 minute until fragrant.
5. Add the onion, bell pepper, reserved chopped zucchini, tomato sauce, and water. Stir to combine, cover, and simmer on low until thickened and the vegetables are tender, about 20 minutes.
6. Arrange the zucchini shells in a large baking dish. Pack the turkey mixture into each shell and top evenly with the shredded cheese.
7. Spread half of the salsa in the bottom of the dish, set the filled boats on top, cover with foil, and bake until the zucchini is tender and the cheese is melted, about 35 minutes.
8. Uncover, garnish with scallions, and serve with the remaining salsa on the side.