Low-Carb, High-Protein Ground Turkey Zucchini Boats

Ingredients

• 4 medium zucchini, halved lengthwise
• 1 tablespoon canola oil
• 12 ounces lean ground turkey
• 1 1/4 cups thinly sliced bell peppers
• 1 tablespoon finely chopped garlic
• 1 tablespoon ancho chile powder
• 2 teaspoons ground cumin
• 3/4 teaspoon salt, divided
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 1/4 cup water
• 3/4 cup shredded pepper Jack cheese
• 1/4 cup chopped fresh cilantro

Method

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Arrange zucchini halves cut-side down on the prepared baking sheet. Bake until just tender, about 15 minutes. Let stand until cool enough to handle, about 10 minutes.15 min timer
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add turkey and peppers; cook, stirring often, until the turkey is browned and the peppers are mostly tender, 5 to 6 minutes. Stir in garlic, ancho, cumin, 1/2 teaspoon salt, oregano and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the turkey and vegetables are coated, about 1 minute. Stir in water; cook, stirring occasionally, until thickened, about 1 minute. Remove from heat.6 min timer
3. Carefully scoop out the center from each cooled zucchini half, leaving a 1/2-inch-thick shell. Chop the scooped-out zucchini flesh; stir into the turkey mixture. Arrange the zucchini halves cut-side up on the baking sheet. Sprinkle evenly with the remaining 1/4 teaspoon salt.
4. Stuff about 1/3 cup turkey mixture into each zucchini half. Sprinkle evenly with cheese (about 1 1/2 tablespoons each). Bake until heated through and the cheese is melted, about 8 minutes. Sprinkle with cilantro before serving.8 min timer