Description
Turkey Santa Fe Zucchini Boats are a flavorful and healthy meal featuring hollowed zucchini halves stuffed with a savory blend of lean ground turkey, black beans, corn, and spices. Topped with melted reduced-fat Mexican cheese and baked to perfection, this dish combines fresh ingredients and bold flavors ideal for a nutritious dinner.
Ingredients
Scale
Filling Ingredients
- 12 oz 93% lean ground turkey
- 3/4 cups canned black beans (rinsed and drained)
- 3/4 cups corn kernels (fresh or frozen)
- 1 hot pickled serrano pepper (chopped, or jalapeño), more to taste
- 1 large diced tomato
- 1 clove garlic (minced)
- 1/4 cup chopped onion
- 2 tbsp chopped cilantro
- 1 tsp cumin
- Kosher salt to taste
- 3/4 cup reserved chopped zucchini flesh (from hollowed zucchini, excess water squeezed)
Zucchini and Assembly
- 5 medium zucchini (7 oz each, cut in half lengthwise)
- 1/2 cup jarred mild salsa
- 15 tbsp shredded reduced-fat Mexican blend cheese
Instructions
- Prepare Zucchini: Bring a large pot of salted water to a boil and preheat oven to 400°F. Using a small spoon or melon baller, hollow out the center of each zucchini half, leaving a 1/4-inch thick shell. Chop the scooped out zucchini flesh, squeeze excess water with a paper towel, and set aside 3/4 cup for the filling, discarding the rest.
- Blanch Zucchini Shells: Drop the hollowed zucchini halves into the boiling water and cook for 1 minute. Remove and set aside to drain.
- Cook Turkey Filling: In a large skillet, brown the ground turkey seasoned with kosher salt over medium heat. Once browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, reserved chopped zucchini, and cumin. Mix well.
- Simmer Filling: Cover the skillet and simmer the filling on low heat for 20 minutes to meld flavors.
- Add Corn and Reduce: Remove the lid, add corn kernels to the mixture, and simmer for an additional 5 minutes or until most of the liquid has evaporated.
- Prepare Baking Dish: Spread the mild salsa evenly on the bottom of a large baking dish or divide between two medium-sized dishes. Place the zucchini shells cut side up in the dish.
- Stuff Zucchini: Spoon the turkey mixture into each zucchini boat, dividing equally (about 1/3 cup each), pressing the filling firmly into the shells.
- Add Cheese and Bake: Top each stuffed zucchini boat with 1 1/2 tablespoons of shredded reduced-fat Mexican blend cheese. Cover the dish with foil and bake in the preheated oven for 35 minutes, or until the cheese is melted and the zucchini is tender.
Notes
- For a spicier dish, add more chopped serrano or jalapeño peppers to your taste.
- Be sure to squeeze excess moisture from the zucchini flesh to prevent a watery filling.
- This recipe makes five servings, each with two zucchini halves.
- Use fresh corn kernels when in season for best flavor, or frozen corn if not available.
- Leftover zucchini flesh can be saved and used in soups, salads, or stir-fries.
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 273 kcal
- Sugar: 5 g
- Sodium: 437 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 49 mg