Mix up your taco night and try zucchini boats instead of tacos or tortillas. This fun switcheroo is both healthy and tasty!

Ingredients

• 4 – 5 medium zucchini, stem trimmed, sliced into halves through the length
• 2 Tbsp olive oil, divided
• 3/4 cup chopped yellow onion
• 1 lb. 92% lean ground turkey
• 2 tsp minced garlic
• Salt and freshly ground black pepper
• 1 Tbsp chili powder (preferably 1 1/2 tsp regular 1 1/2 tsp ancho chili powder)
• 1 tsp ground cumin
• 1/2 cup tomato sauce
• 1/2 cup low-sodium chicken broth
• 3/4 cups drained and rinsed canned black beans
• 3 Tbsp minced cilantro, divided
• 1 Tbsp fresh lime juice
• 1 1/4 cups shredded Mexican cheese
• 2 medium Roma tomatoes, diced
• Sour cream, Mexican hot sauce or red onion for serving (optional)

Instructions

• Preheat oven to 400 degrees.
• Using a spoon, scoop centers from zucchini while leaving a little over the 1/4-inch rim to create boats.
• Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season
• lightly with salt.
• Roast in preheated oven until nearly tender, about 18 – 22 minutes.
• Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.
• Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked
• through.
• Add in chili powder and cumin and cook and toss 20 seconds.
• Stir in chicken broth, tomato sauce, and black beans and bring to a simmer then reduce heat to medium-low and let simmer
• until sauce has reduced about 5 minutes.
• Spoon in 2 Tbsp cilantro and the lime juice.
• Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and bake until cheese is melted
• and zucchini is tender, about 5 minutes longer.
• Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.
• Recipe source: Cooking Classy