Taco Stuffed Zucchini
For a summer spin on taco night, try these zucchini stuffed with ground turkey, seasoned with cumin and spiced and topped with a blend of Mexican cheese – cheesy goodness from skinnytaste.com!
- 4 medium (32 ounces) zucchinis, cut in half lengthwise
- 1/2 cup mild salsa
- 1 lb. 93% lean 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
- 2 tbsp. bell pepper, minced
- 4 oz. can tomato sauce
- 1/4 cup water
- 1/2 cup Mexican blend shredded cheese (or any Mexican/Spanish cheese, shredded)
- 1/4 cup chopped scallions or cilantro, for topping (we like both!)
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 scallions and serve with salsa on the side.