Turkey Santa Fe Stuffed Zucchini Boats


For the filling:
  • 1 (12 oz.) package 93% lean ground turkey
  • Salt, to taste
  • 3/4 cup canned black beans, rinsed and drained
  • 3/4 cup corn kernels, drained
  • 1 jalapeño, seeded and chopped
  • 1/2 (15 oz.) jar petite diced tomatoes, drained
  • 1/2 cup jarred mild salsa
  • 1 tsp. garlic, minced
  • 1/4 cup onion, chopped
  • 2 tbsp. cilantro, chopped
  • 1 tsp. cumin
For the zucchini:
  • 5 medium zucchini (7 oz. each), cut in half lengthwise
  • 2 cups Mexican blend cheese, shredded
Spray a 13x9 in baking dish with cooking spray and set aside. Preheat oven to 400 degrees F.

Using a small spoon, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the turkey filling, (squeeze excess water with a paper towel) discarding the rest. 

In a large skillet, brown the turkey and season with salt. When the turkey is browned, add the reserved chopped zucchini flesh, black beans, corn, jalapeño, tomatoes, salsa, garlic, onion, cilantro and cumin. Mix well and simmer on low, covered for 15 minutes. Remove lid, and simmer for an additional 5 minutes or until liquid reduces and mixture thickens.

Place the hollowed out zucchini cut side up in the prepared baking dish. Using a spoon, fill the hollowed zucchini boats with the turkey mixture, dividing the filling equally, about 1/3 cup in each. Sprinkle the cheese evenly on the top of each zucchini boat.  Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.  

by The Savvy Kitchen