Preheat the oven: Set to 400°F (200°C).

Prepare the zucchini: Cut each zucchini in half lengthwise to create boat-shaped halves. Use a spoon or melon baller to scoop out the centers, reserving the flesh. Place the hollowed zucchini shells in a 9×13 baking dish.
For softer zucchini, pre-bake the hollowed zucchini shells for 10–15 minutes before adding the filling.

Cook the filling: Warm olive oil in a large skillet over medium heat. Add minced garlic and the chopped zucchini flesh. Cook for 2–3 minutes until softened.

Add the protein: Mix in the ground turkey (or your preferred meat) and cook until fully browned.

Season it up: Add chili powder, onion powder, garlic powder, oregano, cumin, smoked paprika, salt, and salsa. Stir until well combined.

Add the cheese: Mix in 1 cup of shredded cheese and allow it to melt into the filling.

Stuff the zucchini: Fill each zucchini boat with the taco mixture, pressing it in lightly. Top with the remaining cheese.

Bake: Cover the dish with foil and bake for 20–25 minutes, or until the zucchini is tender and the cheese is bubbly.

Serve: Add your favorite toppings like sour cream, cilantro, green onions, or tomatoes.