7 medium zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 lb ground turkey
1 clove garlic minced
1 tsp cumin
1 tsp kosher salt, or to taste
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
1 yelow bell pepper, minced
4 oz can tomato sauce
1/4 cup water
1/2 cup reduced fat Mexican blend shredded cheese
1/4 cup chopped scallions
2 tablespoons plain greek yogurt
Bring a large pot of salted water to boil.
Preheat oven to 400°F.
Place 1/4 cup of salsa in the bottom of a large baking dish.
Hollow out the center of the zucchini halves using a small spoon or melon baller. Leave 1/4-inch thick shell on each half.
Chop the scooped out flesh of the zucchini into small pieces. Squeeze excess water with a paper towel and set aside 3/4 of a cup to add to the taco filling.
Drop zucchini halves in boiling water and cook 1 minute. Remove from water and lay of paper towels hollow side down to drain and dry them.
In a large skillet, brown ground turkey till cooked through. Add the spices and mix well. Add the onion, garlic, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
Arrange the zucchinis in the baking dish. Using a spoon, fill the hollowed zucchinis dividing the meat equally.
Distribute shredded cheese evenly on all zucchinis.
Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Top with scallions, greek yogurt and salsa on the side.