These zucchini boats make you feel like you're eating tacos for lunch - only healthier!
Preheat oven to 400º F.
Lightly coat 13 x 9-inch 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 turkey; cook, stirring frequently to break up turkey, for 4 to 5 minutes, or until no longer pink.
Add 3½ cups salsa and zucchini flesh. Season with salt and pepper (if desired); cook, stirring frequently, for 8 to 10 minutes, or until salsa is incorporated into the turkey.
Evenly divide turkey mixture into sixteen 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 remaining ½ cup salsa.
The Nutrition Facts box below provides estimated nutritional information for this recipe.