Mexican Stuffed Zucchini


  • 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


  1. Sweat the onions in a frying pan with a little olive oil.
  2. When they are translucent,  add the ground turkey meat and the garlic.
  3. Add in most of the chili powder, reserving a little for the stuffing.
  4. Preheat the oven to 350 degrees F.
  5. Cook over medium heat until the turkey meat is brown and no pink left, but don’t dry it out.
  6. 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.
  7. Remove the turkey mixture from heat and put into a mixing bowl.
  8. Add in the cream cheese and stir.
  9. Add the salsa, cheese, cilantro, and chili powder.
  10. Mix together and once it is all mixed, fold in the (rice optional) and the black beans.
  11. Stuff the zucchini boats and cover with aluminum foil.
  12. 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