Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (10 oz / 283g) diced tomatoes with green chiles, drained
  • 1/4 cup water
  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice zucchinis in half lengthwise, scoop out the center flesh leaving a 1/4 inch wall to create a boat, brush with olive oil, and sprinkle with salt.
  3. Place zucchini cut-side up on a baking sheet and pre-bake for 5-8 minutes to remove excess moisture.
  4. Heat olive oil in a skillet over medium-high heat and brown the ground turkey, breaking it apart with a spatula.
  5. Stir in the diced onion and garlic, cooking for 3-4 minutes until the onion becomes translucent.
  6. Stir in the taco seasoning, black beans, and drained tomatoes.
  7. Pour in the water and simmer for 5 minutes until the liquid has reduced into a thick glaze.
  8. Spoon the turkey mixture generously into each pre-baked zucchini boat and top with shredded cheese.
  9. Bake for 10-12 minutes, or until the cheese is bubbling and the zucchini is tender.
  10. Remove from the oven and let rest for 2 minutes before serving.