Healthy stuffed zucchini

Ingredients:

• 3 large zucchinis
• 1 tbsp camelina oil or avocado oil
• 2 cloves of garlic
• 680 grams = 1 1/2 lbs of ground turkey, extra-lean organic ground beef, or tempeh
• 1/2 tbsp chili powder
• 1/2 tbsp onion powder
• 1/4 tbsp garlic powder
• 1/4 tbsp oregano
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1/4 tbsp pink salt
• 1 cup salsa
• 1 cup shredded cheese blend (VEGAN Daiya, Allegro 9%, or organic sharp cheddar—I really like the L'Ancêtre brand)

 Optional toppings: fresh cilantro, organic corn kernels, diced tomatoes, sliced black olives, VEGAN sour cream, organic sour cream…

Instructions:

1. Preheat the oven to 400 degrees F.
2. Hollow out the inside of the zucchinis using a spoon. Chop the removed flesh.
3. Add the chopped zucchini to a large skillet.
4. Place the hollowed-out zucchini shells in a 9x13 baking dish.
5. Cook the chopped zucchini with the oil and garlic over medium heat and add the turkey/meat or tempeh.
6. Once the turkey is browned, add the seasonings, salsa, and 1/2 cup of cheese.
7. Continue cooking until the cheese is melted.
8. Fill the zucchinis with this mixture, then top with the remaining cheese.
9. Cover and bake for 20-25 minutes or until the zucchini is tender.
10. Add your choice of toppings and enjoy!