This has become a favorite in my house! We LOVE zucchini boats, I originally got the inspiration for this dish from these sausage stuffed zucchini boats, another stuffed zucchini favorite! But you can literally stuff a zucchini with anything you can think up.
I’m always trying to think of new filling ideas for my zucchini boats. I’ve made them with enchilada filling, turkey santa fe, lasagna, etc. But to be honest, these might me my favorite. The spiced turkey taco filling topped with cheese, I mean how can you go wrong! Some ideas I have for the future, maybe an Indian spiced boat,
These can be prepped ahead and stuffed and refrigerated a day ahead until ready to bake. Leftovers are great and will last up to 4 days. If you want to make them for meal prep, I would under cook them slightly as they will cook a little more when you reheat.
INGREDIENTS
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 reduced fat Mexican blend shredded cheese
1/4 cup chopped scallions or cilantro, for topping
INSTRUCTIONS
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