Preheat the oven to 350° F.

In a large pan, heat oil on medium heat and sauté onions until soft, about 3-4 minutes.

Add ground beef or turkey and sauté, breaking apart, until cooked through. Add garlic and sauté until fragrant, about 30 seconds. Drain off fat, if necessary. Add taco seasoning and stir until combined.

Meanwhile, slice ends off of zucchini, slice in half, and slice in half again. Scoop the flesh and seeds out of the middle with a spoon to create a boat. Chop the flesh and seeds into small pieces.

Add chopped zucchini to the ground meat mixture and sauté for 3 minutes or until heated through. Add salsa and rice and stir until combined.

In a large casserole dish, spoon about 3 Tablespoons of salsa on the bottom and spread to cover the bottom of the dish. Place zucchini on top of the salsa with the cut side up. Drizzle zucchini lightly with oil and season with salt and pepper.

Spoon the taco mixture over the zucchini. Top with shredded cheese and cover with foil.

Bake for 25-30 minutes or until zucchini is cooked through and cheese is melty.

Serve with chopped cilantro, sour cream or Greek yogurt, and more salsa. Enjoy!