Description
Turkey Santa Fe Zucchini Boats are a flavorful, healthy dish featuring hollowed zucchini filled with a savory blend of lean ground turkey, black beans, corn, tomatoes, and spices, all topped with melted reduced-fat Mexican cheese and baked to perfection. This recipe combines fresh vegetables and protein in a low-fat, nutrient-rich meal inspired by Southwestern flavors.
Ingredients
Scale
Filling Ingredients
- 12 oz 93% lean ground turkey
- 3/4 cup canned black beans, rinsed and drained
- 3/4 cup 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 scooped zucchini)
Zucchini and Topping
- 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
- Prep Zucchini: Bring a large pot of salted water to a boil. Preheat the oven to 400°F. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving about a 1/4-inch thick shell. Chop the scooped out zucchini flesh into small pieces and set aside 3/4 cup, squeezing excess water out with a 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 to soften slightly. Remove and drain the zucchini halves carefully.
- Cook Turkey Filling: In a large skillet over medium heat, brown the ground turkey and season with kosher salt. Once browned, add the chopped onion, minced garlic, black beans, chopped cilantro, chopped serrano pepper, diced tomato, reserved zucchini flesh, and cumin. Stir well, cover, and simmer on low heat for 20 minutes to let flavors meld.
- Add Corn and Reduce Liquid: Remove the skillet lid, add the corn kernels, and simmer uncovered for an additional 5 minutes until most of the liquid has reduced and the mixture is well combined.
- Prepare for Baking: Spread the jarred mild salsa evenly on the bottom of a large baking dish or two medium-sized dishes. Arrange the zucchini halves cut side up in the dish.
- Fill Zucchini Boats: Spoon the turkey and vegetable mixture into each hollowed zucchini half, dividing the filling equally (about 1/3 cup per half), pressing firmly to fill each boat.
- Add Cheese and Bake: Sprinkle approximately 1 1/2 tablespoons of shredded reduced-fat Mexican blend cheese on top of each filled zucchini half. Cover the baking dish with foil and bake in the preheated oven for 35 minutes, until the cheese is melted and the zucchini is tender but not mushy.
Notes
- Hollowed zucchini boats are stuffed with a cumin-spiced ground turkey and black bean mixture featuring summer corn and tomato for a colorful and flavorful meal.
- The pickled serrano pepper adds a spicy kick; adjust the quantity to suit your heat preference.
- Using reduced-fat cheese keeps the recipe lighter but still flavorful.
- Blanching zucchini before baking helps maintain a tender yet firm texture.
- Serve this dish as a wholesome main course suitable for a nutritious weeknight dinner.
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 273 kcal
- Sugar: 5 g
- Sodium: 437 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 49 mg
