Taco Zucchini Boats

We LOVE Mexican food, and we have tacos on a pretty regular basis.  We also like to change things up a bit though, so tried a new recipe this weekend.  I'm a big fan of pretty much any recipe with taco meat and cheese, so these are a new favorite of mine!

Taco Zucchini Boats

6 servings

1. 6 medium zucchini, cut in half lengthwise
2. 1/3 cup salsa
3. 1.5 pounds lean ground turkey
4. 1.5 teaspoon chili powder
5. 1.5 tablespoon garlic powder
6. 1.5 teaspoon cumin
7. 1.5 teaspoon paprika
8. 3/4 teaspoon oregano
9. 3/4 teaspoon sea salt
10. 6 ounces no sugar added tomato sauce
11. 1/3 cup water
12. Cheddar cheese, shredded
13. Cilantro, chopped and/or green onions for garnish (optional)

Instructions

1. Preheat oven to 400F. Spray a 9" x 13” casserole dish with olive oil then set aside. Slice each zucchini in half lengthwise. Using a spoon, hollow out the center of each zucchini. Chop the scooped out zucchini flesh and save 1/2 cup to add to the taco filling (squeeze excess water with a paper towel,) discarding the rest.
2. Brown turkey in a large skillet, breaking up as it cooks. When no longer pink, add the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix well.
3. Add the reserved zucchini, tomato sauce, salsa, and water. Stir and simmer on low for 15 minutes.
4. Fill each zucchini boat with 1/2 a red container of meat mixture, and top each with half of a blue container of shredded cheddar.  
5. Cover with foil and bake for 35 minutes, until cheese is melted and zucchini is cooked through. Top with cilantro and/or green onions if desired. Serve 2 zucchini boats for each person.

 21 day fix container counts (two boats): 1 1/2 green, 1 red, 1 blue