Zucchini Boat Tacos!

Let's taco 'bout zucchini.

This is one of absolute favorite dishes. I recall finishing them all, before they hit the table! ... True Story

Ingredients:
1/2 tbsp coconut oil
1/4 cup diced onion
1/2 tbsp minced garlic
1/2 lb ground turkey
1 tsp cumin powder
1/2 tsp smoked paprika
1/2 tsp chili powder
2 large zucchinis
1/4 cup grated mozzarella
salt and pepper (to taste)

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Directions:

1. Preheat your oven to 400℉.
2. Heat coconut oil in a large pan. Add diced onion and garlic and cook until golden brown.
3. Add in ground turkey and cook until golden brown. Drain any excess fat. 
4. Mix in cumin, paprika, and chili powder. Then season with salt and pepper to taste. Set meat aside. 
5. Halve each zucchini lengthwise and carve out insides with a spoon to create "boats."
6. Sprinkle boats with salt and pepper, then fill each with your turkey mixture. 
7. Place boats on a lined or sprayed baking sheet. Sprinkle mozzarella cheese over the top of each boat, then place in oven and bake for 10-12 minutes, until zucchini is tender.   
8. Feel free to add your favorite taco toppings, or enjoy as is! Fresh pico de gallo (diced tomatoes, onions, lemon juice, salt, cilantro) and diced avocado make for great and tasty garnishes!

1 serving = 2 boats;  recipe yield = 2 servings;  27g protein per serving.