Taco Zucchini Boats

Ingredients

• 4 – 5 medium zucchini,
• 2 Tbsp olive oil,
• 3/4 cup chopped yellow onion
• 1 lb. 92% lean ground turkey
• 2 tsp minced garlic
• Salt and freshly ground black pepper
• 1 Tbsp chili powder )
• 1 tsp ground cumin
• 1/2 cup tomato sauce
• 1/2 cup low-sodium chicken broth
• 3/4 cups drained and rinsed canned black beans
• 3 Tbsp minced cilantro, divided
• 1 Tbsp fresh lime juice
• 1 1/4 cups shredded Mexican cheese
• 2 medium roma tomatoes,
• Sour cream, Mexican hot sauce or red onion for serving )

Directions

1. Set the oven to 400 degrees. With a spoon, carve out the middle of each zucchini half, keeping a little more than a 1/4-inch border so the halves can act like boats. Arrange them between 2 baking dishes; 1 large and 1 medium works. Use 1 Tbsp of the olive oil to give the zucchini a light coating, then add a light sprinkle of salt. Roast them in the hot oven until they are almost tender, about 18 – 22 minutes.
2. While the zucchini roasts, warm the remaining olive oil in a 12-inch non-stick skillet over medium-high heat. Add the onion and cook for 2 minutes, stirring as it softens. Put in the ground turkey and garlic, season with salt and pepper, and cook, stirring and crumbling the meat now and then, until it has just cooked through.
3. Sprinkle in the chili powder and cumin, then stir everything around for 20 seconds. Mix in the chicken broth, tomato sauce, and black beans; once it bubbles, lower the heat to medium-low and simmer until the sauce has cooked down, about 5 minutes. Fold in 2 Tbsp cilantro and the lime juice.
4. Divide the turkey taco filling among the roasted zucchini, cover the tops with cheese, and slide the dishes back into the oven. Bake until the cheese has melted and the zucchini are tender, about 5 minutes longer. Finish with tomatoes and the remaining 1 Tbsp cilantro, then serve immediately.