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Bring a large pot of water to a boil. Add a pinch of salt.
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Hollow out the zucchini halves using a spoon, leaving a 1/4 inch thick shell on each.
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Chop the scooped out flesh of the zucchini into small pieces. Discard all but 3/4 cup (or save for another recipe). Squeeze out any excess water using paper towels.
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Boil zucchini halves for 1 minute, then remove and set aside.
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Preheat over to 400 degrees.
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Brown turkey in a large skillet, breaking up any chunks. When browned, add spices and mix well.
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Add bell pepper, onion, zucchini flesh, water, and tomato sauce. Stir and cover.
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Simmer on low heat for 20 min, stirring occasionally.
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Place 1/4 cup of salsa in the bottom of an 11x13 baking dish.
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Use a 1/3 cup measuring cup to fill the hollowed zucchini boats with the turkey mixture, dividing equally (about a 1/3 cup in each).
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Top each zucchini boat with 1 tbsp of shredded cheese.
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Cover with foil. Bake for 35 min, or until cheese is melted and zucchini is cooked through.
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Top with fresh, chopped cilantro. If planning to reheat later, add cilantro after reheating at 400 degrees for approximately 20 min.