Mexican Stuffed Zucchini

5 from 1 vote

When zucchini is abundant in the summer months finding creative ways to eat it is always a challenge. We add a Mexican flare to this dish that is normally made using more Italian ingredients. The zucchini goes wonderfully with the black beans, cheese, and salsa. Turkey or chicken is the meat we prefer.

Prep Time15

Cook Time1

Total Time1 15

Servings:

Calories: 464kcal

Equipment

Ingredients

3 Zucchini Large
1 Onion Large -rough chopped
1 Lb. Ground Turkey
16. Oz Salsa from a jar is fine
12 Oz. Black Beans
1 Cup Cheddar Cheese Shredded Sharp plus a little more for the topping
3 Oz. Cream Cheese
1.5 Cups Rice Yellow rice - optional I served mine on the side.
1 Tbs Olive Oil
1 Tsp Garlic chopped
1 Tbs Cumin
2 Tsp Chili Powder
1 Tbs Dry Cilantro optional
Pepper to Taste

Instructions

Gather your ingredients
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.
If you are adding the yellow rice now is best time to do so and just gently fold it in
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.

Nutrition