Description
Turkey Santa Fe Zucchini Boats are a flavorful and healthy dish featuring lean ground turkey, black beans, fresh corn, and tomatoes, seasoned with cumin and serrano pepper, all stuffed into tender zucchini halves, topped with melted reduced-fat Mexican blend cheese, and baked to perfection.
Ingredients
Scale
Turkey Filling
- 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 chopped zucchini flesh (from hollowed zucchini, excess water squeezed out)
Zucchini Boats
- 5 medium zucchini (7 oz each), cut in half lengthwise and hollowed
- 1/2 cup jarred mild salsa
- 15 tbsp shredded reduced-fat Mexican blend cheese
Instructions
- Preheat and prepare zucchini: Bring a large pot of salted water to a boil and preheat the oven to 400°F (204°C). Using a small spoon or melon baller, carefully hollow out the center of each zucchini half, leaving about a 1/4-inch thick shell. Chop the scooped-out zucchini flesh finely, set aside 3/4 cup (dry excess moisture with paper towel), discard or save the rest for another use.
- Blanch zucchini halves: Drop the hollowed zucchini halves into the boiling water and cook for 1 minute. Remove immediately and set aside.
- Cook turkey mixture: In a large skillet, brown the ground turkey over medium heat and season with kosher salt. Once browned, add the chopped onion, minced garlic, rinsed black beans, chopped cilantro, chopped serrano pepper, diced tomato, reserved zucchini flesh, and cumin. Stir well to combine.
- Simmer filling: Cover the skillet and simmer on low heat for 20 minutes, allowing flavors to meld and the mixture to cook through.
- Add corn and reduce liquid: Remove the lid, stir in the corn kernels, and continue simmering uncovered for an additional 5 minutes or until excess liquid reduces and the filling thickens.
- Assemble zucchini boats: Spoon the jarred mild salsa evenly in the bottom of a large baking dish or two medium dishes. Arrange the zucchini halves cut side up on top of the salsa. Fill each zucchini boat evenly with about 1/3 cup of the turkey mixture, pressing firmly to pack the filling.
- Top and bake: Sprinkle 1 1/2 tablespoons of shredded reduced-fat Mexican blend cheese on each filled zucchini boat. Cover the baking dish(es) tightly with foil.
- Bake: Bake in the preheated oven for 35 minutes, or until the cheese is melted and bubbly and the zucchini is tender when pierced with a fork.
Notes
- This recipe offers a delicious way to enjoy a cumin-spiced ground turkey and black bean filling with fresh corn and tomato, all baked inside nutrient-rich zucchini boats topped with melted cheese.
- For extra heat, increase the amount of serrano or jalapeño peppers.
- You can prepare the filling in advance and refrigerate before stuffing and baking.
- Leftover scooped zucchini flesh can be saved for soups or added to other dishes.
- Use fresh or frozen corn kernels according to availability; thaw frozen corn before using.
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
