Preheat oven to 400 degrees.

Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.

Place zucchini in two baking dishes (one large and one medium), brush lightly with 1 tablespoon of olive oil and season lightly with salt.

Roast in preheated oven until nearly tender, about 18 to 22 minutes.

Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and sauté 2 minutes.

Add ground turkey and garlic, season with salt and pepper, and cook, tossing and breaking up occasionally until just cooked through.

Add chili powder and cumin, cook and toss 20 seconds.

Stir in chicken broth, tomato sauce, and black beans, bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes.

Spoon in 2 tablespoons cilantro and the lime juice.

Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese, then return to oven and bake until cheese is melted and zucchini are tender, about 5 minutes longer.

Sprinkle with tomatoes and remaining cilantro, then serve immediately.