Turkey Taco Zucchini Boats

I REALLY love the taste of Mexican food...but not the fat and calories that go along with it!

I found this a MUCH healthier alternative for when that "south of the border" craving strikes!!  This recipe was super easy, super healthy and hubby approved!

I spiced mine up a bit by adding chopped fresh jalapeños and a dash of cayenne pepper! I love adding extra heat to a meal like this...it really helps keep that metabolism revving!!  

Enjoy!! Super YUMMY!!!

Turkey Taco Zucchini Boats

Ingredients: 

• 4 medium (32 ounces) zucchinis, cut in half lengthwise
• 1/2 cup mild salsa (save some for topping)
• 1 lb 93% lean organic ground turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp kosher salt, or to taste
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 1/4 tbsp red pepper, chopped
• 4 oz can organic tomato sauce
• 1/4 cup water
• 1/2 cup organic Mexican blend shredded cheese
• 1/4 cup chopped cilantro for topping
• 1/4 cup Greek yogurt for topping

Directions: 

Bring a large pot of salted water to boil. Preheat oven to 400°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 cilantro and serve with salsa and Greek yogurt on the side.