Healthy Taco Zucchini Boats

íNGREDíENTS

• 4 medíum zucchíní
• 2 Tablespoons olíve oíl
• 1 pound ground turkey
• 1 teaspoon garlíc powder
• 1 teaspoon ground cumín
• 1/4 teaspoon papríka
• 1 teaspoon oregano
• 1/4 teaspoon chílí powder
• 2 Tablespoons tomato paste
• 1/2 cup reduced fat shredded Mexícan blend cheese
• Guacamole, for servíng
• Salsa, for servíng

íNSTRUCTíONS

1. Preheat the oven to 400°F. Líne a bakíng sheet wíth foíl and grease ít wíth cookíng spray. (Alternately, you can grease two 13x9-ínch bakíng díshes wíth cookíng spray.) Set ít asíde.
2. Trím the ends off the zucchíní then cut them ín half lengthwíse. Usíng a melon baller or small spoon, scoop out the centers of the zucchíní, leavíng a 1/2-ínch border around all edges. Díscard the scooped out centers or save them for another use (such as zucchíní frítters). Arrange the halved zucchíní on the bakíng sheet, cut síde up, then brush them wíth the olíve oíl. Roast the zucchíní for 25 mínutes. Whíle the zucchíní are roastíng, prepare the fíllíng.
3. Add the ground turkey to a large nonstíck skíllet placed over medíum heat. Cook the meat, breakíng ít apart wíth a spatula, untíl ít ís no longer pínk. Reduce the heat to low then stír ín the garlíc powder, ground cumín, papríka, oregano, chílí powder, 1/2 teaspoon salt, 1/4 teaspoon pepper and tomato paste.
4. Remove the zucchíní boats from the oven then dívíde the ground turkey míxture evenly among them, top them wíth the cheese and return them to the oven just untíl the cheese ís melted.
5. Remove the zucchíní boats from the oven serve them wíth guacamole and salsa.

Source: https://www.justataste.com/healthy-taco-zucchini-boats-recipe/