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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 kosher 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 Mexican blend shredded cheese (or skip if dairy-free)
Preheat oven to 400°F.
Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving the 1/4-inch thick shell on each half.
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, salsa, tomato sauce, and water. Stir and cover, simmer on low for about 10 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. Bake for 30 minutes until cheese is melted and zucchini is cooked through.