Step 1

Preheat oven to 400 degrees.

Step 2

Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.

Step 3

Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season lightly with salt.

Step 4

Roast in preheated oven until nearly tender, about 18 - 22 minutes.

Step 5

Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.

Step 6

Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through.

Step 7

Add in chili powder and cumin and cook and toss 20 seconds.

Step 8

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.

Step 9

Spoon in 2 Tbsp cilantro and the lime juice.

Step 10

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.

Step 11

Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.

Step 12

Recipe source: Cooking Classy