Southwest Stuffed Zucchini Boats
Summer zucchini season is here! Try something new for dinner with these delicious stuffed zucchini.
Recipe inspired by Chelsea’s Messy Apron
Ingredients:
4 medium zucchini
2 tbsp olive oil
1 pound ground turkey (93/7)
½ cup yellow onion
2 cloves of garlic, minced
1 tsp chili powder
1 tsp dried oregano
¼ tsp pepper
1 cup salsa (I used Great Value thick and chunky salsa.)
¾ cup frozen corn
¾ cup black beans (I used canned, unsalted black beans which I drained and rinsed.)
3 tbsp chopped fresh cilantro
1 cup shredded cheddar cheese
1 lime
Directions:
1. Preheat oven to 400 F.
2. Cut each zucchini in half lengthwise. Using a small spoon, scoop out some of the fleshy part. Place them in a 9×13 inch baking dish and drizzle with about 1 tbsp of olive oil. Sprinkle with salt and pepper.
3. Place in the oven and bake for 20 minutes (no need to cover with foil).
4. While the zucchini is baking, add 1 tbsp olive oil to a large pan. Add diced onion and cook on medium heat for about 5 minutes or until the onion is translucent.
5. Add the garlic and cook for about 30 seconds until fragrant.
6. Add the ground turkey and cook until no longer pink, breaking up the pieces into small crumbles. Because the turkey is lean, you should not have to drain off any fat.
7. Add the chili powder, oregano, and pepper. Stir.
8. Add the salsa, frozen corn, black beans, cilantro, and lime juice. Stir together. Remove from the heat.
9. By now, your zucchini should be baked. Remove them from the oven. Stuff each zucchini by spooning the meat mixture evenly into the zucchini shells. Add cheddar cheese evenly on top.
10. Cover with foil and bake 20 minutes or until the zucchini is tender.
11. Enjoy!
Storage:
-Store in the fridge in an airtight container for up to 4 days. I would not recommend freezing these because when reheating the zucchini part will be very mushy.
-If you want to prep ahead of time, you can make and freeze the meat/veggie filling in an airtight container for up to 3 months. When ready to make, you would reheat the filling in the microwave. Make the zucchini shells and bake them, and stuff the zucchini shells with the reheated filling. Top with cheese and bake for 20 more minutes.
Nutrition:
Makes 8 stuffed zucchini boats. 2 boats in a serving.
Amount Per Serving (2 boats):
Calories: 473 kcal, Protein: 34g, Carbs: 28g, Fat: 27g, Fiber: 5g, Sodium: 757mg, Calcium: 267mg
Pro-tips:
-Jarred salsas from the grocery store can be high in sodium. The salsa is the main contributor to the sodium in this dish. If you are trying to reduce sodium in your diet, look for at the labels with lower sodium content such as Pace Lower Sodium Salsa, Texas Pete Low Sodium Salsa, Newman’s Own Salsa, or Mateo’s Gourmet Salsa. You can also look for freshly made salsas, or make your own salsa.
