Throughly wash your zucchini and then slice them in half lengthwise. Next cut ¼ inch slices horizontally to make ½ moon zucchini slices.

In a large pan on medium heat, add in some avocado oil. When the oil is hot, add in your sliced zucchini and then half a packet of your favorite taco seasoning. Saute for around 6-7 minutes or until the zucchini slices become fork tender. Remove them from the heat onto a separate plate and set aside.

Using the same pan, add in your ground turkey (add a drop more oil if needed). Use a meat masher or wooden utensil to break apart the ground turkey and then add in the other half of your taco seasoning. Cook for 8-10 minutes, continuing to break apart the turkey as it cooks until it reaches an internal temperature of 165 F and is no longer pink. Add your zucchini back in and mix until the turkey and vegetables are well combined. Remove from heat.

Prepare rice according to the instructions on the packaging. I used frozen rice from Trader Joe's but you're welcome to make your own from scratch!

Assemble your meal prep containers. Store rice in a separate compartment then add in your zucchini and ground turkey mixture on the other side of the container. Allow the food to come to room temperature within 1-2 hours and then store in the fridge until ready to serve. Optional: When you're ready to serve, re-heat your meal and add in ¼ of an avocado. Serve and enjoy!