4 Servings 55 min Cook
1/2 Cup Salsa
4 Large Zucchini
1 Lb Ground Turkey
1 Tbsp Garlic Powder
1 Tbsp, whole Cumin
1 Tsp Salt
1 Tbsp Chili Powder
1 Tbsp Paprika
1/2 Tsp, ground Oregano
1/2 Small Onions
2 Tbsp Red Bell Pepper
1/2 Cup Tomato Sauce
1/4 Cup Water
1/2 Cup, shredded Mexican Cheese
1/4 Cup, chopped Scallions
Bring a large pot of salted water to boil.
Preheat oven to 400 degrees F.
Place 1/4 cup of salsa in the bottom of a large baking dish
Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
Drop zucchini halves in boiling water and cook 1 minute.
Remove from water
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, reserved zucchini, tomato sauce, and water.
Stir and cover, simmer on low for about 20 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.
Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Top with scallions and serve with salsa on the side.