3 medium zucchini
1 tablespoon extra-virgin olive oil
1 small onion, diced
1 pound ground turkey
2 garlic cloves, minced
Kosher salt
Freshly ground black pepper
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
¾ cup chicken broth
2 cups shredded cheese (a Mexican blend or sharp cheddar), divided
Preheat the oven to 400 degrees F.
Scoop out the insides of the zucchini with a spoon and chop up the flesh. Arrange the scooped-out zucchini halves in a 9-by-13-inch baking dish, cut side up.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently until softened, about 5 minutes. Add the chopped zucchini, garlic, chili powder, cumin and paprika, and cook, stirring, for about 1 minute more. Add the turkey and cook, breaking the meat up with a spatula, until thoroughly browned, about 6 minutes.
Add the chicken broth and reduce the heat to low. Let simmer until the sauce has thickened, about 5 minutes. Stir in 1 cup of the cheese.
Scoop the mixture into the zucchini boats, and then sprinkle the remaining cup of cheese over the top. Bake in the preheated oven for about 20 minutes, until the zucchini is tender and the cheese is bubbling and browned.