Stuffed Zucchini Boats
Savory Stuffed Zucchini Boats combine tender zucchini with seasoned ground turkey, black beans, corn, tomatoes, and melty cheese for a satisfying Southwest-inspired meal.
Servings: 10 servings
Ingredients
- 5 large zucchinis cut in half and cored
- 1 tbsp olive oil drizzle on zucchini
- 1 cup shredded Mexican cheese
- salt and freshly cracked pepper to sprinkle on the zucchini
Zucchini Stuffing
- 1 lb ground turkey or any meat
- 1 small onion petite diced
- 2 medium vine tomatoes or 4 plum tomatoes
- 1 tsp black pepper
- 1 tsp garlic powder
- ¾ cup corn
- ¾ cup black beans
- 1 tsp Italian seasoning
- 1 tbsp taco or chili seasoning
- ½ cup tomato sauce
- ¾ tsp salt
- 1 tbsp olive oil
- 1 tsp paprika
Instructions
- Preheat the oven to 400°F. Prepare the stuffing ingredients, then cut the zucchini in half lengthwise and core out the centers.
- Place the zucchini in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 10 minutes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and cook until tender.
- Add the ground turkey, spices, and salt. Cook for a couple of minutes.
- Add the black beans, corn, diced tomatoes, and tomato sauce to the skillet.
- Mix the filling and simmer over medium-low heat for about 5 minutes. Remove from the heat and set aside.
- Remove the zucchini from the oven and generously stuff each zucchini half with the filling.
- Top the stuffed zucchini with shredded Mexican cheese.
- Return the zucchini to the oven and bake for another 10 minutes.
- Remove the dish from the oven and garnish with fresh chopped parsley or cilantro. Serve with lemon wedges and sour cream, if desired.
Video
Nutrition
Calories: 173kcal | Carbohydrates: 12g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 353mg | Potassium: 565mg | Fiber: 3g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 22mg | Calcium: 105mg | Iron: 1mg