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Taco Zucchini Boats

These guilt-free taco zucchini boats are sure to hit the spot for any taco lover! YIELDS: 4 Servings | 1 Lean, 3 Green, 3 Condiments per serving 310 calories | 32g protein | 12g carbohydrate | 15g fat [Ingredients] 4 small zucchinis 6 Tbsp mild salsa 1 pound 93% lean ground turkey 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp oregano 1/4 tsp salt 1, 10-oz can dice tomatoes & green chiles, pureed 1 cup reduced-fat, shredded Mexican blend cheese ¼ cup chopped scallions ¼ cup low-fat, plain Greek yogurt [Directions] -Preheat oven to 400 ˚F. -Remove tops of zucchini, halve lengthwise. Using a melon baller or spoon, hollow out the center of zucchini, leaving ~1/4-inch rim. Chop zucchini flesh; set aside. -Brown turkey in large skillet. Add 1 cup chopped up zucchini flesh (save rest for another recipe), and spices, cook for an additional 2 minutes. -Add pureed tomato, simmer uncovered until most of the liquid is absorbed, about 10 to 15 minutes. Remove from heat, and immediately mix in half of cheese. -Pour salsa into the bottom of a large baking dish, place zucchini boats, hollow-side-up on top. Fill each boat with turkey mixture, pressing down, and sprinkle tops with remaining cheese. -Cover with foil, and bake 30 minutes. -Serve topped with scallions, salsa from the bottom of baking dish, and Greek yogurt (optional).