I was so pleasantly surprised by this recipe. These bad boys are GOOD (and knowing they’re a healthy alternative to tacos makes them even yummier!).

Ingredients:

• 3 large zucchinis, cut in half lengthwise
• 1/2 cup mild salsa
• 1 lb. of lean ground turkey
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. paprika
• 1/2 tsp. oregano
• 1/2 small onion, finely chopped
• 3 tbsp chopped bell peppers
• 4 oz. can tomato sauce
• 1/4 cup water
• 1 cup shredded cheese

Directions:

• First, preheat the oven to 400 degrees and cover the bottom of a 9×13 baking dish with the 1/2 cup salsa.
• After cutting the zucchini in half lengthwise, use a spoon or melon baller (if you’re super fancy) to hollow them out, leaving about 1/4 inch so they keep their shape.

• Chop some of the zucchini filling and squeeze excess water with a paper towel. You should have 3/4 cup, which you’ll add to the cooked turkey meat. You can just discard the rest of the zucchini filling, or save it to use for another recipe!

• Drop the zucchini halves into salted boiling water for one minute, then place in the baking dish on top of the salsa.

• In a large skillet, brown the turkey, breaking it up as it cooks. When it is no longer pink, add your onions, peppers, water, tomato paste, 3/4 cup zucchini filling, and spices. Let simmer for about 15 minutes.

• Using a spoon, fill the hollowed zucchini boats and top with cheese.

• Cover with foil and bake for 35 minutes.

• Serve immediately. I recommend topping with sour cream and chopped scallions or cilantro.

What do I love most about zucchini boats? They are so easy to change up for a totally different taste. You can find two other zucchini boat recipes I’m just dying to try here and here.