Mexican Zucchini Boats

Nonstick cooking spray 

3 medium zucchini, cut in half lengthwise 

1/4 cup chopped onion 

1/4 cup chopped red (or green) bell pepper 

1 garlic, chopped 

12 oz. aw 93% lean ground turkey breast 

1 tsp low-sodium (or no-sodium) taco seasoning 

1/4 cup all-natural tomato sauce 

1/4 cup shredded cheese (Mexican blend) 

1/4 cup + 2 Tbsp fresh salsa 

2 Tbsp chopped green onions 

2 Tbsp chopped fresh cilantro

Instructions: 

Preheat oven to 400°  Lightly coat baking dish with spray. Set aside.  Remove inner flesh from zucchini halves using a spoon or melon baller. Chop zucchini flesh and set aside.  Place zucchini halves in baking dish, cut side up. Set aside. Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.   Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.  Add garlic; cook, stirring frequently, for 1 minute.  Add turkey; cook, stirring frequently to break up turkey, for 4 to 5 minutes, or until no longer pink. Reduce heat to low.   Add taco seasoning, tomato sauce, and zucchini flesh; cook, stirring frequently, for 4 to 5 minutes, or until heated through and well blended.  Evenly divide turkey mixture into six zucchini halves. Top evenly with cheese. Bake for 20 to 25 minutes, or until zucchini is tender-crisp and cheese is melted.  Top evenly with salsa, green onions, and cilantro.