Jul 10, 2015

Turkey Santa Fe Zucchini Boats


Stuffed with summer corn, tomatoes, serrano peppers and cumin spiced ground turkey and baked with melted cheese.

Hollowed out zucchini boats stuffed with a cumin spiced ground turkey and black bean mixture with summer corn and tomato, all baked in the oven with melted cheese – YUM!

Reviving this from the archives since I have tons of zucchini! This recipe was inspired by my Sante Fe Turkey Stuffed Peppers which worked wonderful as a filling for these zucchini boats! If you're like me and have so much zucchini you don't know what to do with it, check out 35 Skinnytaste Zucchini recipes which includes a few other stuffed zucchini boat varieties.


You can make this ahead and bake it when you're ready to eat, it can also be prepared a day ahead or freeze whatever you don't plan on eating to bake another day. Leftovers also make a great lunch, my teenager loved these – enjoy!




Turkey Santa Fe Zucchini Boats
Skinnytaste.com
Servings: 5 • Size: 2 halves • Old Pts: 5 pts • Points+: 7 pts
Calories: 273 • Fat: 9 g • Carb: 25 g • Fiber: 6 g • Protein: 23 g • Sugar: 5 g
Sodium: 437 mg (without salt) • Cholesterol: 49 mg

Ingredients:

For the filling:

  • 12 oz 93% lean ground turkey
  • 3/4 cups canned black beans, rinsed and drained
  • 3/4 cups corn kernels, fresh or frozen
  • 1 hot pickled serrano pepper, chopped (or jalepeƱo) more to taste
  • 1 large diced tomato
  • 1 cloves garlic, minced
  • 1/4 cup chopped onion
  • 2 tbsp chopped cilantro
  • 1 tsp cumin
  •  kosher salt to taste

For the zucchini:

  • 5 medium zucchini (7 oz each), cut in half lengthwise
  • 1/2 cup jarred mild salsa
  • 15 tbsp shredded reduced-fat Mexican blend cheese


Directions:

Bring a large pot of salted water to boil. Preheat oven to 400°F. 

Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the turkey filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, reserved zucchini and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.



Place the salsa in the bottom of a large baking dish (or two medium size dishes) and place the hollowed out zucchini cut side up in the dish. Using a spoon, fill the hollowed zucchini boats dividing the filling equally, about 1/3 cup in each, pressing firmly. Top each with 1 1/2 tablespoons of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. 

Makes 5 servings.

49 comments :

  1. I did this exact same thing about a month ago. I made your stuffed peppers but one person who was over did not like peppers so I stuffed zucchini for her. It was a hit!

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  2. Yum! I feel like so many squash recipes are Italian-inspired that it's nice to see one with a little Southwestern flair. And with leftovers...perfect for someone like me who cooks on Sunday so she can eat through Wednesday. :) Thanks for sharing!

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  3. Those look amazing! I'm definitely pinning this to one of my dinner boards!! Thanks :)

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  4. My mouth is watering! I'm having a cook out this weekend & I'm thinking this is going to be on the menu. Thanks for sharing :)

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  5. Looks delicious. I love your traditional zucchini boat recipe so I'll definitely try these!

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  6. I just had these for dinner tonight and they were amazing! Thank you Gina for all that you do for us! Your healthy recipes keep us on track :)

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  7. Mmm, it's like tortilla zucchini :D I love when you make the most of vegetables in this way, it looks superb! :D x

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  8. Gina - I have been on a zucchini kick lately and have been trying so many of your recipes in that link. The baked zucchini sticks are SO GOOD! I am making zucchini tots tonight. This one looks like a keeper too - zucchini boats are so versatile, like a blank canvas that you can stuff with whatever you like. THANK YOU for all the yumminess, zucchini style :)

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  9. Looks delicious! I bet this filling would be good in squash too.

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  10. Just pinned so I can make these for dinner tonight! The flavors sound amazing:)

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  11. This is my kind of dinner! So awesome!

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  12. How do you eat this?

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  13. This comment has been removed by a blog administrator.

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  14. My husband does not like cumin. Is there a different spice I could substitute?

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    1. Sure swap it for chili powder or just leave it out.

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  15. We made these last night (reminding our two boys that they LOVE zucchini in turkey burgers!), and they were a huge hit! They had such great flavor. Instead of boiling the boats, though, we always grill them. Wonderful! Thanks for another great recipe.

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  16. My family doesn't "like" anything with ground turkey, real meat & potatoes men (wink, wink), well they LOVE this. Your recipes are always spot on and I never tweak them until I have made them exactly as the recipe calls for. Last night I realized I had no serrano or even jalapeno, so I substituted some ground chipotle this time, and it was fantastic! Thanks Gina for always keeping my menu healthy & delicious!

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  17. My lazy girl short cuts: I don't like leftover ingredients, and I love to have stuff in the freeze so what I did was double the recipe - that will use almost all of a whole can of black beans. Each single recipe needed one ear of corn, which I cooked in the husk in the microwave, let cool, then quickly shucked (SO easy!) and cut off the cob. I've learned from Gina's recipes that pickled jalepeno is easy to keep in the fridge and I'm not running out to buy one here and there. Finally, because the small zucchini are hard to find outside your own garden, I used a larger zucchini to make one large "boat" which I cut into portions. I find the larger zucchini hold up to freezing better, too. Now - can someone solve a problem for me? I love the taste of cilantro, but these recipes that need just a little bit of the very perishable herb drive me nuts. Living in NE, it's either too cold much of the year, or my potted cilantro has bolted in the hot weather....

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    1. Walmart sells cilantro in the freezer section. It is 12 mini ice cube type blocks.

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  18. Wow! These look amazing- what a great idea! I love ground turkey, but would like to try a meatless version, too, since we just eat meat a few days per week. We'd still get plenty of protein with the beans!

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    1. I just made a similar recipe using soy crumbles. I'll bet they would work in this recipe as well

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  19. Those zucchini boats look fantastic. I am going to make myself some this weekend. It's such a simple recipe too. Thank you for always sharing such great ideas.

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  20. I've been making zucchini boats for years but only ever in the "pizza" variety. These look incredible! Never thought of using ground turkey and a blackbean corn mixture like this. Fabulous recipe! Thanks! :)

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  21. I've put just about every meat concoction into a zucchini boat lately! chili, sloppy joes, pulled pork, spaghetti sauce, shredded chicken taco filling, barbacoa pork, leftover teriyaki marinated grilled steak(that i thinly sliced and then chopped. added some rice and a little more teriyaki sauce). It's all good!! the zucchini is such a mild flavor that it's like rice, pasta or potato.. just about anything can top it! My next attempt will be beef stroganoff (leftovers) on some!

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  22. I made these last night exactly as the recipe and they were just the best,best! I have a new go to recipe! I'm stoked. I'd also like to mention that there is a frozen pkg. of corn/blk beans/red pepper put out by C&h I believe,I've always loved that pkg. and so I used it in place of 1/2c.of beans;1/2cup of corn. etc. it was just awesome. Thank you very much.

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  23. I made these today I used summer squash and left out the corn...I used fresh mozzarella and a little fresh parmesan for the cheeses...delicious!!!!

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  24. I made these last week, but since I'm a vegetarian, I left out the turkey and added all of the zucchini "guts." They were delicious!!!

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  25. Do you eat the peel?

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  26. What's the best way to reheat this?

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  27. I made this for dinner last night. It was just okay. I thought it lacked a lot of flavor. My husband also said it was alright, but probably not worth the time making it.

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  28. If baking from frozen, what bake time would you suggest?

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  29. These are great and that is coming from someone who is trying to eat more veggies. The only problem I had was with freezing them. The zucchini is so watery once frozen. I think the next time I will make the stuffing and only use what I am going to eat at that time for one or two servings. I will freeze the rest in portions and get fresh zucchini each time I am ready to have them again.

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  30. Yummy, these look so delicious!

    Kate

    Come see my favorite picks from the Nordstrom 1/2 Yearly Sale!

    www.lamiabellavita.com


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  31. I slice the zucchini thin and layer on top of salsa, then add turkey mixture. My family tends to eat more zucchini that way! I freeze cilantro, and while it might not look as pretty, it tastes great.

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  32. Do you really have to boil the zucchini for one minute. Can I do it the easy way and just bake the whole thing?

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  33. between the frequency of the "reviving this from the archives" posts and the sponsored posts pushing some product for pay (some identified as sponsored, many not), not much original or non commercial content here anymore. Loved the blog and the cookbook, but the lack of original and unsponsored content is getting old. Enjoyed it, but nothing new here to warrant repeat visits anymore. Sorry this isn't more "positive" but hope it is at least "helpful".

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    1. Shes working on writing her second cookbook....all while running a business, writing a blog and still making time for her family..Get over yourself!!! You dont pay her bills or sign her checks... we get all her recipes on the blog for FREE but you sit there complaining that she does sponsored posts and recycles a recipe here and there?? You are a snob who's sense of entitlement is disgusting!

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  34. Yeow...lighten up "Unknown"! Constructive criticism is allowed. I was going to suggest that listing 15 tbsp of Mexican cheese was a little cumbersome. Wouldn't just saying 1-1/4 cups be a lot easier?

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  35. I remember i used to do something similar with aubergines. Definitely going to give this one a try.

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  36. I made these and there was a TON of water in the bottom of the baking dish when I took it out of the oven. the zuchinni were mush. What did I do wrong?

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  37. Hi Gina,
    When you say to scoop out the zucchini & then save it to add in later. Do you mean seeds and all?
    Thanks!

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  38. Fixed this tonight and just loved the flavors. My ground turkey came in a 20 oz. container and I used all of it. I also used all of the can of black beans and about a cup of corn and salsa and all of the chopped up zucchini. Point is, that the flavor is so good that if you are a little over or under, it is a great taste. Will be doing again for sure. Thanks.

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  39. These were amazing. I only had 2 zucchinis so I refrigerated the leftovers. The next day I spread it on warmed tortillas with some taco sauce and additional cheese and they were wonderful. Love all your recipes. I'm enjoying your cookbook-a gift from my son.

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  40. It looks so delicious! I bought some fresh zucchini (courgettes as we call them here in NL) on the market, so I will be making this tonight. I also love your cookbook, amazing recipes.

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  41. If you were going to freeze this would you freeze the zucchini boats fully assembled or freeze the filling and buy fresh zucchini?

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