Enchilada Stuffed Zucchini Boats

Serves 4-6

ingredients


  • 3 and 1/4 pounds (6-8 total) medium sized zucchinis
  • 2 tablespoons olive oil
  • 1 lb. lean ground turkey
  • 1 tablespoon minced garlic
  • 1 large red onion, chopped
  • 2 cans (10 ounces) red enchilada sauce
  • 1 cup diced tomatoes (optional to add green chilis to the tomatoes for extra spice)
  • 1 cup corn
  • 1 cup black beans
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (optional for added spice)
  • 2-3 tablespoons chopped cilantro
  • Green onions, chopped
  • 1 cup of cotija cheese (or another cheese of preference)
  • Fresh lime wedges, and sour cream (or non-fat plain greek yogurt for topping)
instructions


  1. Preheat the oven to 400 degrees F.
  2. Remove the top and bottoms of the zucchinis and slice in half. Using a sharp spoon, scoop out the centers of the zucchinis into a bowl, leaving about a half to a quarter of an inch rim and bottom. (Save the zucchini insides for stuffing.)
  3. Drizzle olive oil over the zucchinis. Add salt and pepper. Rub all over. Bake for about 20-25 minutes or until the zucchinis are crisp and tender. Remove from the oven and set aside.
  4. While the zucchinis cook, sauté the garlic and onion in a skillet for 1 minute. Add the ground turkey and cook until tender and meat is browned through.
  5. Add 1.5 cans of enchilada sauce to the ground turkey mixture along with the tomatoes, corn, black beans, cumin, paprika (optional), finely chopped cilantro, and a few teaspoons of lime juice. (Save the rest of the enchilada sauce for drizzling around the zucchinis once they're stuffed.)
  6. 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, but feel free to also leave them out. If you add them, give them a quick coarse chop before).
  7. Mix together and generously pack in the skillet mixture into the cooked zucchinis.
  8. Pour the reserved enchilada sauce around the zucchinis to give them more flavor.
  9. Bake for another 5 minutes, remove, and top with the cheese. Bake for another 5 minutes or until cheese is melted.
  10. Top with optional toppings and garnishes of choice: additional cilantro, green onion, lime juice, sour cream or non-fat greek yogurt, guac or chopped avocados, and diced roma tomatoes.
  11. Enjoy immediately. (Save any leftovers for a burrito or taco salad tomorrow!)