Description
These Turkey Santa Fe Zucchini Boats are a delicious and healthy meal featuring lean ground turkey, black beans, corn, and spices stuffed into tender zucchini halves, topped with melted reduced-fat Mexican cheese and baked to perfection.
Ingredients
Scale
Meat and Vegetables
- 12 oz 93% lean ground turkey
- 5 medium zucchini (7 oz each, cut in half lengthwise)
- 3/4 cup canned black beans (rinsed and drained)
- 3/4 cup corn kernels (fresh or frozen)
- 1 large diced tomato
- 1 hot pickled serrano pepper (chopped) or jalapeño, more to taste
- 1 clove garlic (minced)
- 1/4 cup chopped onion
- 2 tbsp chopped cilantro
- 3/4 cup chopped zucchini flesh (reserved from hollowing out zucchini)
Spices and Others
- 1 tsp cumin
- Kosher salt to taste
- 1/2 cup jarred mild salsa
- 15 tbsp shredded reduced-fat Mexican blend cheese
Instructions
- Prepare the zucchini: Bring a large pot of salted water to a boil and preheat your oven to 400°F (204°C). Using a small spoon or melon baller, hollow out the center of each zucchini half, leaving about a 1/4-inch thick shell. Chop the scooped out zucchini flesh finely and set aside about 3/4 cup for the filling, squeezing excess water out with a paper towel; discard or save the rest for another use.
- Blanch the zucchini halves: Drop the hollowed zucchini halves into the boiling water and cook for 1 minute to soften slightly, then remove and set aside.
- Cook the turkey filling: In a large skillet, brown the ground turkey seasoned with salt. Once browned, add the chopped onion, minced garlic, black beans, chopped cilantro, serrano pepper, diced tomato, reserved zucchini flesh, and cumin. Stir well and cover the skillet to simmer on low heat for 20 minutes.
- Finish the filling: Remove the lid, add the corn kernels, and simmer uncovered for an additional 5 minutes until most of the liquid has evaporated and the filling is nicely combined.
- Assemble the zucchini boats: Pour the jarred mild salsa into the bottom of a large baking dish or divide between two medium dishes. Place the zucchini halves cut side up in the dish(es). Spoon the turkey filling into each zucchini boat, pressing firmly and dividing the filling equally—about 1/3 cup per half.
- Add cheese and bake: Top each filled zucchini half with 1 1/2 tablespoons of shredded reduced-fat Mexican blend cheese. Cover the baking dish(es) with foil and bake in the preheated oven for 35 minutes, until the cheese is melted and the zucchini is tender and cooked through.
Notes
- Hollowed out zucchini boats are stuffed with a cumin-spiced ground turkey and black bean mixture, complemented by summer corn and tomato for freshness.
- The dish is baked in the oven with melted reduced-fat Mexican blend cheese, making it a nutritious and flavorful meal.
- Adjust the heat level by adding more or less serrano or jalapeño pepper according to taste.
- To save time, you can prepare the filling ahead of time and assemble right before baking.
- Use fresh or frozen corn kernels depending on availability.
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 273 kcal
- Sugar: 5 g
- Sodium: 437 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 49 mg
