4-5 large zucchini
Taco meat:
1 onion
3-4 cloves garlic
1 lb ground turkey/chicken
4 oz tomato sauce
4 oz diced green chilies
1/2 cup chicken broth
2 tbsp chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
2 tsp apple cider vinegar
1 tsp brown sugar
Salt to taste
Toppings:
Refried black beans
Lettuce
Tomatoes
Green onion
Cilantro
Avocado crema
Avocado crema:
1 avocado
1 tsp cilantro
1 tsp vinegar
3 tsp lime juice
Salt
Cut ends off zucchini and then cut them in half lengthwise. Scoop out the seeds and set aside to use in the taco meat.
Saute onion until softened. Add garlic and saute until fragrant. Brown turkey meat. Add in sauces and spices and simmer until thickened.
Place zucchini boats on a baking tray. Fill them with refried black beans and top with taco meat. Bake in the oven at 375 for about 20 minutes, or until zucchini has softened enough for a fork to pierce easily.
Remove boats from oven, top with favorite toppings and serve.
