Healthy and flavor-packed Mexican Zucchini Boats are loaded with robustly-seasoned ground turkey, enchilada sauce, black beans, corn, and other veggies.
½teaspoon EACH:onion powder, garlic powder, dried oregano, salt & pepper
2teaspoonsbeef bouillon powder
1can (14.5 ounces)fire-roasted crushed tomatoes(we love Muir Glen)
1can (10 ounces)mild enchilada sauce(I use Old El Paso; it is mild)
¾cupfrozen corn
¾cupblack beans,drained and rinsed
2-3tablespoonschopped cilantro
1½cupssharp Cheddar cheese,freshly grated
Optional: fresh lime juice, additional cilantro
Instructions
PREP: Preheat the oven to 400 degrees F. Spray BOTH a 9x13-inch and an 8x8, or 9x9-inch baking dish with cooking spray and set aside.
ZUCCHINIS: Cut the zucchinis in half lengthwise. Use a small spoon or 1-teaspoon measuring spoon to carefully scoop the flesh out, leaving a firm border along the edges of each zucchini. Place the zucchini halves in the prepared baking dishes (See Note 1) and drizzle 1 tablespoon olive oil over them. Rub the oil into the zucchinis and add a small sprinkle of salt and pepper (the filling is salted, so just a pinch here!). Bake for 5 minutes, remove and set aside.
GROUNDTURKEY: While the zucchini bakes, heat the remaining 1 tablespoon olive oil in a large skillet, add the diced onion, and cook 3-5 minutes or until onion is beginning to become translucent. Add in the garlic. Cook, stirring constantly, for 30 seconds. Add the spices and cook, stirring constantly, for 30 seconds. Move everything to the sides and add ground turkey to the middle of the pan. Using a wooden spoon, cook and stir, breaking up the turkey into small crumbles, until cooked through and no longer pink, about 5-7 minutes. Drain off any liquid if needed.
FILLING: Add in the fire-roasted crushed tomatoes and enchilada sauce. Stir, bring to a simmer and allow to simmer for 3-5 minutes. Stir in the frozen corn, black beans, and cilantro. Mix until combined.
FILL ZUCCHINI SHELLS: Spoon the meat mixture evenly into the zucchini shells; it should fill 10 medium-sized zucchini halves (See Note 2). Add the grated cheese evenly on top.
BAKE: Bake for 20-25 minutes, or until zucchini is crisp-tender (it should still have a bite to it, and not be mushy!) and cheese is melted. If desired, add additional fresh cilantro and fresh lime juice. Enjoy immediately.
Notes
Note 1: Pan size: Don't crowd the zucchini in the pans. We like to use the 2 pans (9x13 and an 8x8 or 9x9) to ensure they aren't overcrowded. Note 2: Leftovers: Depending on the size of your zucchinis and how much you load them up, you may have leftover filling. We love any leftover filling in a lettuce wrap, in burrito form, or loaded on a bed of romaine for a delicious taco salad!