Turkey Stuffed Zucchini Boats

Happy Hump Day! Do you get stuck mid-week trying to figure out what’s for dinner? Getting bored of the same old same old? Well with the holiday season coming up, and many decedent meals and desserts on their way, I decided to take a step back and make something a little healthier. Every year I over indulge in amazing and rich dishes… but this year I have decided to make my non-celebratory evenings count for healthier options. These delicious Turkey Stuffed Zucchini Boats are high on flavour, but are going to help balance out the appetizers and desserts that are sure to come later in the month.

The Ingredients:

• 2 zucchinis
• 1/2 medium onion, diced
• 2 cloves of garlic, minced
• 1/2 lb ground turkey
• 1/2 cup corn
• 1/2 cup black beans, rinsed
• 1 cup tomato sauce + 1/3 cup
• 1/2 tsp smokey paprika
• 1/4 tsp chili powder
• 1 tsp cumin
• juice of 1 lime
• 1 cup mexican style shredded cheese
• 1/4 cup parmesan cheese

The How-To:

1. In a large pot of boiling water, boil the two zucchinis for about 2-4 minutes. Remove and let cool. Once cool to the touch, slice lengthwise in half and scoop out the middle parts, leaving the skin in tact. Reserve one of the zucchinis insides.
2. In a frying pan, cook ground turkey. Remove from pan and drain any fat.
3. Add olive oil and sauté onions, garlic and the one middle part of the zucchini until soft and fragrant.
4. Add beans, corn, and spices. Stir until everything is coated.
5. Preheat your oven to 400 degrees.
6. Add tomato sauce and lime juice and cooked turkey. Simmer 15 minutes.
7. Add the 1/3rd cup of tomato sauce in the bottom of an 8×8 dish. Add zucchini shells.
8. Divide turkey mixture into four sections and fill each zucchini boat. add 1/4cup of mexican shredded cheese and 1 tbsp of parmesan cheese to the top of each boat.
9. Bake for 20 minutes or until cheese is golden and bubbling!

Serve alone, top with hot sauce, cilantro, sour cream or on a bed of basmati rice! I found these were very satisfying and delicious on their own, or with rice. I only ate one boat. Clint had two and the girls split one, and we were all full after dinner. I really enjoy that there is still lot of flavour and I didn’t feel once that I was giving up “something good (like pizza)” to eat something tasteless and healthy.

You can really take this dish, and mix it up any way you’d like, but there is lots of protein from the turkey and the beans, and since I love mexican food so much, this Santa Fe inspired dish really is a treat for me!

Thank you my dear friends for stopping in again today. I am working away in my kitchen getting as much food and delicious recipes ready for you to try out in your home and *hopefully* enjoy over the holidays!I would love to hear from you, so don’t be shy! Until tomorrow guys!

Cheers! xo

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Grilled Zucchini Bruschetta Turkey & Garlic Aioli Grilled Sandwich Turkey Burgers with a Hint of Lime Easy Turkey Meatballs & Happy Birthday Ève