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Turkey Taco Zucchini Boats

Ingredients

  • 4 medium zucchini sliced into halves lengthwise as shown
  • 2 Tbsps avocado oil or olive oil, divided
  • 1 medium yellow onion diced
  • 1 lb. lean ground turkey meat
  • 2 fresh garlic cloves minced or pressed
  • sea salt and freshly ground black pepper to taste
  • 2 tsps chili powder
  • 2 tsps ground cumin
  • 1/2 cup organic tomato sauce
  • 1 cup prepared drained and rinsed black beans
  • 1/2 cup frozen organic corn
  • one handful of fresh cilantro leaves finely chopped
  • 1 cup shredded mexican cheese blend
  • 1/2 cup cherry tomatoes diced
  • 2-3 green onions finely sliced
  • lime wedges to serve

Instructions

  • Preheat oven to 400 degrees f.
  • Using a spoon, scoop center seeds and such out from zucchini, leaving a little over the 1/4-inch rim to create the boats.
  • Place zucchini in one large baking dish, or two separate smaller baking dishes, brush with 1 Tablespoon of your cooking oil and season with sea salt and pepper.
  • Roast in your preheated oven until crisp-tender, about 17 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in the onions and saute for 1 minute.
  • Add ground turkey, garlic, chili powder, cumin, sea salt and pepper, and cook, tossing and breaking up the meat as you go with a wooden spoon.
  • Stir in tomato sauce, black beans and corn, and cook until meat is cooked through about 5-7 minutes.
  • Remove zucchini from oven once roasted, let cool for just a minute, then lightly pat dry the moisture inside your boats with a paper towel. This helps so much!
  • Stuff the pre-roasted zucchini with your taco mixture, sprinkle with cheese then return to the hot oven and bake until cheese is melted, about 7-8 minutes longer.
  • Remove from the oven, and top with cherry tomatoes, green onions and garnish with cilantro and lime wedges.
  • Serve immediately.