Ingredients
5mediumzucchini,stem trimmed, sliced into halves through the length
2tbspolive oil,divided
¾cupyellow onion,chopped
1lb92% lean ground turkey
2tspgarlic,minced
salt and freshly ground black pepper
1tbspchili powder,preferably 1½ tsp regular, 1½ tsp ancho chili powder
1tspcumin,ground
½cuptomato sauce
½cuplow-sodium chicken broth
¾cupblack beans,drained and rinsed canned
3tbspcilantro,minced, divided
1tbsplime juice,fresh
1¼cupsMexican cheese,shredded
2mediumRoma tomatoes,diced
sour cream
Mexican hot sauce
red onion
Preparation
Preheat oven to 400 degrees F.
Using a spoon, scoop centers from zucchini while leaving a little over the ¼-inch rim to create boats.
Place zucchini in two baking dishes, brush lightly with 1 tablespoon of olive oil, and season lightly with salt.
Roast in preheated oven until nearly tender, about 18 to 22 minutes.
Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.
Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through.
Add in chili powder and cumin and cook and toss 20 seconds.
Stir in chicken broth, tomato sauce and black beans and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes.
Spoon in 2 tablespoons of cilantro and lime juice.
Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and and bake until cheese is melted and zucchini are tender, about 5 minutes longer.
Sprinkle with tomatoes and remaining cilantro then serve immediately.
