Ingredients
- 3 Large Zucchini
- 1 Medium Onion (rough chopped)
- 1 Lb. Ground Turkey Meat
- 16.Oz of Salsa (from a jar is fine)
- 1 12 Oz. Can of Black Beans
- 1 Cup of Shredded Sharp Cheddar Cheese (plus a little more for the topping)
- 2.5 to 3. Oz. of Cream Cheese
- 1 and 1/2 Cups of Yellow Rice (optional) I served mine on the side.
- 1 Tablespoon of Olive Oil
- 1 Teaspoon of Garlic (chopped)
- 1 Tablespoon of Cumin
- 2 Teaspoons of Chili Powder
- 1 Tablespoon of Dry Cilantro (optional)
- Salt and Pepper to Taste
Instructions
- Sweat the onions in a frying pan with a little olive oil.
- When they are translucent, add the ground turkey meat and the garlic.
- Add in most of the chili powder, reserving a little for the stuffing.
- Preheat the oven to 350 degrees F.
- Cook over medium heat until the turkey meat is brown and no pink left, but don’t dry it out.
- Slice the zucchini in half the long way and scoop out the inside seeds (discard the seeds). Shave off a bit of the skin from the bottom of each half so your zucchini boats don’t tip over.
- Remove the turkey mixture from heat and put into a mixing bowl.
- Add in the cream cheese and stir.
- Add the salsa, cheese, cilantro, and chili powder.
- Mix together and once it is all mixed, fold in the (rice optional) and the black beans.
- Stuff the zucchini boats and cover with aluminum foil.
- Cooking times vary based on the size of the zucchini. Bake for 20-25 minutes covered, then remove the foil and cook for another 15-20 minutes until the zucchini is soft and the mixture is heated all the way through.
Watch How To Make It
