4med/lg.zucchini, cut in half lengthwise and seeded
2cupsspicy salsa (or salsa of choice)
1lb.lean ground turkey
1oz.taco seasoning packet (1 packet)
1/2small white or yellow onion, minced
1largered bell pepper, diced
8oz.can tomato sauce (unsalted)
1tsp.red pepper chili flakes
1/2cupshredded cheese (I like a cheddar and jack)
1/4cupchopped scallions for topping
parsley for garnish
Preheat oven to 400° F. Place 1 cup of spicy salsa on the bottom of a large 9x13 inch baking dish.
Blanch the zucchini halves. Bring a large pot of salted water to boil. Place the zucchini halves (seeds removed) in the boiling water for 1-2 minutes. Drain and set halves in the prepared baking dish.
Cook the ground turkey over medium heat in a large skillet, breaking it up up while it cooks. If sticking to pan, add in 1-2 Tbsp. olive oil. When meat is almost fully cooked add the taco seasoning, spices, onion, jalapeño, bell pepper, salsa, tomato sauce and water and mix well. Let this come to a simmer and cook 2-3 minutes more.
Using a spoon, fill the hollowed zucchini boats with the meat, dividing the taco meat equally. Sprinkle cheese on top. Cover loosely with foil and bake for 10-15 minutes or until zucchini is cooked through. Top with avocado, tomatoes, parsley or any other fixings you like!
Prep this dish in advance! Assemble your zucchini boats earlier in the day, then store them covered in the fridge until you’re ready to bake them! Easy peasy.