Zucchini Boats


For the filling

1 lb lean ground turkey, or meat of your choice

3/4 cups canned black beans, rinsed and drained

3/4 cups corn kernels, fresh or frozen

1 jalapeno, or more to taste

1 large diced tomato

1 cloves garlic, crushed and chopped

1/4 cup red onion, chopped

2 tbsp cilantro, chopped

1 tsp cumin

sea salt to taste

For the zucchini

6 medium zucchini, cut in half lengthwise

1/2 cup mild salsa

1 cup Mexican blend cheese, shredded

Boil a large pot of salted water and preheat oven to 400°F.

Hollow out centers of 6 zucchini halves, leaving 1/4-inch thick shell on the sides.

Chop the scooped out zucchini into small pieces and set aside 3/4 of a cup to add to the turkey filling.

Put zucchini halves into boiling water and cook 1 minute, then remove from water.

Brown the turkey and season with salt, then add onion, garlic, black beans, cilantro, pepper, tomatoes, reserved zucchini and cumin.

Stir to mix and simmer on low, covered for 20 minutes.

Remove lid, add corn and simmer and 5 minutes or until all of the liquid reduces.

Pour the salsa in the bottom of a large baking dish and place zucchini cut side up in the dish.

Fill the zucchini boats dividing the filling equally, about 1/3 cup in each, pressing firmly.

Top each with 1 1/2 tablespoons of shredded cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
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