Taco Zucchini Boats

Taco Zucchini Boats

Serves 2

Filled  with delicious taco flavor,  veggies, and... they are gluten free, and dairy free!

2 small  zucchini

1/2 pound ground chicken or turkey or 2 cups canned lentils

1 Tbsp Olie Oil

1⁄4 cup Chopped Chives

1 Carrot

1 1⁄2cups salsa

1⁄2 teaspoon taco seasoning

Toppings:
Quartered cherry tomatoes

Scallions

Shredded lettuce

Preheat the oven to 400 degrees.
Cut the zucchini in half length wise and scoop out the center reserving it to the side. Chop the leftover zucchini center.
Heat a medium sized skillet and add the olive oil, chives, carrot, and the center of the zucchini. Cook for about 5 minutes, or until the veggies begin to soften.
Add the meat or lentils to the skillet. Cook until the meat is no longer pink or until the lentils are heated through.
Stir in 1 cup of the salsa and the taco seasoning.
Place the zucchini boats into a large baking pan so they can sit flat. Spoon this mixture into the zucchini boats and bake at 400 degrees Fahrenheit for 30 minutes.
Top with freshly chopped green onion tops, the remaining salsa, freshly chopped tomatoes and shredded lettuce. Serve immediately