Taco Stuffed Zucchini Boats

What you need:

• 4 medium size zucchinis, halved lengthwise
• 1/2 cup prepared salsa
• 1 lb. ground turkey
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. salt
• 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 shredded Mexican cheese
• 1/4 cup cilantro, chopped, for topping if desired

Directions:

1. Place 1/4 cup of the salsa into the bottom of a 9x13-inch baking pan.
2. Use a small spoon or melon baller to scoop out the center of the zucchini. Leave about 1/4-inch thick shell on each zucchini.
3. Reserve 3/4 cup of the zucchini innards for the taco filling. Do what you want with the rest.
4. Brown turkey in a skillet, crumbling as you go. Add spices and mix well.
5. Add onion, bell pepper, tomato sauce, water, and reserved zucchini. Stir. Cover and cook on low for about 20 minutes.
6. Fill the zucchini halves with taco meat and press down. Top each with cheese. You can put the halves into the dish before you fill them or after. I found it easier to fill them first and then set them in the dish before sprinkling them with cheese.
7. Cover with foil and bake at 400* for 35 minutes.
8. Top with cilantro and serve with salsa, if desired.

Recipe from Skinny Taste