Enchilada Stuffed Zucchini Boats

5 medium sized zucchinis (about 2 and 1/4 pounds total)
1 tablespoon olive oil
8 ounces Farm to Family by Butterball Ground Turkey
1 teaspoon minced garlic
1/2 large yellow onion, chopped
1 can (10 ounces) enchilada sauce
1/2 cup diced tomatoes with green chiles
1/2 cup corn
1/2 cup black beans
1/2 teaspoon ground cumin
1/2 teaspoon paprika, optional
2-3 tablespoons chopped cilantro
1 cup Colby-Jack or Mexican cheese
Optional: fresh limes, sour cream, avocado/guacamole, diced roma tomatoes
Order Ingredients

Preheat the oven to 400 degrees F. Remove the top and bottoms of the zucchinis and slice in half.
Using a sharp 1/4-1/2 teaspoon measuring spoon, scoop out the centers leaving about a quarter of an inch rim and bottom.
Drizzle olive oil over the zucchinis and rub that in. Add salt and pepper.
Bake for about 20-25 minutes or until the zucchini is crisp tender. Remove from the oven.
Meanwhile, cook the ground turkey in a skillet. Add in the garlic and onion and cook until tender and meat is browned through.
Remove 1/3 cup enchilada sauce and add the rest to the ground turkey mixture along with the tomatoes, corn, black beans, cumin, paprika (optional), 1-2 tablespoons finely chopped cilantro, and a few teaspoons of lime juice (optional).
Mix well and then add in the scooped out section of the zucchini (this is optional to not waste food and have a stronger zucchini flavor, you can leave them out. If you add them, give them a quick coarse chop).
Mix together and generously fill up and pack in the cooked zucchinis.
Pour the reserved enchilada sauce around the zucchinis to give them more flavor.
Bake for another 5 minutes, remove and top with the cheese. Bake for another 5 minutes or until cheese is melted. Top with remaining 1-2 tablespoons chopped cilantro.
Top with optional toppings of choice: lime juice, sour cream, guac or chopped avocados, and diced roma tomatoes.
Enjoy immediately.

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