Taco Zucchini Boats

A few friends have recently been busy posting recipes on Pinterest that come from the Skinnytaste blog. The recipes are healthy, low-fat, delicious and it's easy to find gluten-free ones.  I gave this recipe a try a few nights ago and really enjoyed it, though I altered the measurements a bit (I found I only filled 2 zucchinis instead of the recommended 4. Maybe my zucchinis were bigger).  I believe the author is bringing out a cookbook which I'm looking forward to.

Serves 2-3

2 medium zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 pound lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt (I usually leave out)
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 (I used about 3/4 of a 200 ml can)
1/4 cup of water
1/2 cup reduced fat Mexican shredded cheese
1/4 cup chopped scallions or cilantro for topping (I forgot of course)

Bring a large pot of salted water to boil. Preheat your oven to 400 F. Place 1/4 cup of salsa in the bottom of a large casserole dish.

Using a small spoon, scoop out the inside of the zucchini halves but leave about 1/4 inch around the sides and bottom. Save about 3/4 cup of the scooped zucchini, chop it into small pieces. Squeeze out the extra water in it onto paper towel and then set it aside. Discard the rest. Drop the zucchini halves into the water and let them boil for 1 minute. Remove from water and set aside.

In a large skillet, brown the ground turkey. Break it up with a spoon while it is cooking. When it is no longer pink, add the spices and mix well. Add the onion, bell pepper, chopped zucchini, tomato sauce and water. Stir and cover, simmer on low heat for about 20 minutes.

Fill the hollowed zucchini boats with the turkey mixture evenly, Top each with 1 Tbsp of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with scallions or cilantro and serve with remaining salsa on the side.

*When I made these I cooked 1 zucchini the first night and saved half the meat mixture in tupperware. The next day all I had to do for great leftovers was to boil another zucchini, fill with meat and bake. I also found that I ate about 1 and 1/2 zucchinis. If you served one big boat per person I'd also make a side like rice or salad.