🌮 Taco Stuffed Zucchini Boats 🌮

• 4 medium-large zucchinis, ends removed & cut in half lengthwise
• avocado oil spray
• 1 cup salsa, divided
• 1 - 12oz. package Impossible LITE
• 1 link Impossible Italian sausage (from a pack of 4), casing removed
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. oregano
• 1 tsp. crushed red pepper flakes
• 1/2 large yellow onion, chopped
• 1 red bell pepper, seeded & chopped
• 1/4 cup water
• 1/2 cup shredded cheese
• chopped green onions, for garnish

Preheat oven to 400F.

Bring a large pot of water to a boil.  

Spray a 9x13 baking dish with avocado oil spray and add 1/2 cup salsa, spreading it evenly in the bottom of the dish.

Use a melon baller to hollow out the center of the zucchini halves, leaving 1/4 inch shell on each

Chop the scooped out zucchini flesh, keeping 3/4 cup to add to the taco filling.  Chop the bell pepper and onion. 

Drop the zucchini halves in boiling water and cook 1 minute.  Remove from the water, set aside.

Brown the impossible meat & sausage in a large skillet, breaking it up with a wooden spoon as it cooks.  Add the spices and mix well.  Add the onion, bell pepper, chopped zucchini flesh and cook until veggies are softened and meat is browned.

Add 1/2 cup salsa and 1/4 cup water to the skillet, stir to combine.  Cover the skillet and simmer on low for 10 minutes.

Fill the hollowed zucchini boats with the taco meat, dividing it equally among the 8 halves.  Sprinkle the cheese over the top.  Cover the dish with foil and bake 30 minutes until cheese is melted and zucchini is cooked through. Top with chopped green onions.

Enjoy with taco toppings such as diced tomatoes, chopped black olives, sliced pickled jalapeños, diced avocado, sour cream, etc.  

Serves 4-6.  Enjoy!!