Ingredients
For The Filling:
- 1/2 tablespoon olive oil
- 1/4 cup onion diced
- 1/2 tablespoon garlic minced
- 1/2 pound 93% lean ground turkey
- 1 teaspoon cumin powder
- 1/2 teaspoon smoked paprika plus additional for sprinkling on zucchini
- 1/2 teaspoon chili powder
- 1/4 cup + 2 tablespoons salsa of choice
- Salt and pepper to taste
For The Zucchini Boats:
- 2 large zucchinis
- 1/4 cup reduced-fat cheddar cheese grated
For The Avocado Salsa:
- 1 large avocado chopped
- 1/2 cup red onion diced
- 1/4 cup cilantro roughly chopped
- 2 teaspoons white wine vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F degrees. Prepare a baking sheet with nonstick cooking spray. Set aside.
Make The Filling:
- Heat the olive oil in a large pan over medium-high heat. Add the diced onion and garlic. Cook until golden brown, about 1-2 minutes.
- Reduce the heat to medium. Add the ground turkey. Cook until golden brown and no traces of pink remain. Drain any excess fat.
- Mix into the cooked turkey the cumin, paprika, chili powder, and salsa. Season to taste with salt and pepper. Set aside.
Prep The Zucchini:
- Cut each zucchini in half lengthwise and scrape out the seeds with a small spoon, to create a “boat.” Sprinkle each boat with salt, pepper, and a pinch of smoked paprika.
- Fill each zucchini boat with the ground turkey mixture and place on the prepared baking sheet. Sprinkle with the grated cheese.
- Bake until the zucchini is fork-tender, about 10–12 minutes.
Make The Avocado Salsa:
- While the zucchini cooks, combine the avocado, red onion, cilantro, and white wine vinegar in a small bowl. Season to taste with salt and pepper.
Finish And Serve:
- Remove fully cooked zucchini boats from the oven. Top with the avocado salsa.
- Serve immediately.