Ingredients
12ozlean ground turkey,93%
¾cupsblack beans,canned, rinsed, drained
¾cupscorn kernels,fresh, or frozen
1hot pickled serrano pepper,or jalepeño, chopped, more to taste
1large tomato,diced
1clovesgarlic,minced
¼cuponion,chopped
2tbspcilantro,chopped
1tspcumin
kosher salt,to taste
7ozzucchini,(5 medium), cut in half lengthwise
½cupmild salsa,jarred
15tbspMexican blend cheese,reduced-fat, shredded
Preparation
Bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F.
Using a small spoon or a melon baller, hollow out the center of the zucchini halves, leaving a ¼-inch thick shell on each half.
Chop the scooped-out flesh of the zucchini in small pieces and set aside ¾ of a cup to add to the turkey filling (squeeze the excess water with a paper towel.) Discarding the rest, or save to use in another dish.
Drop the zucchini halves in boiling water and cook for 1 minute. Remove from water.
In a large skillet brown the turkey and season with salt.
When the turkey is browned, add the onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, reserved zucchini, and cumin.
Mix well and simmer on low, covered for 20 minutes.
Remove the lid, add the corn and simmer for an additional 5 minutes, or until all the liquid reduces.
Place the salsa in the bottom of a large baking dish (or two medium-sized 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 ⅓ cup in each, pressing firmly.
Top each with 1½ tablespoons of shredded cheese.
Cover with foil and bake for 35 minutes until the cheese is melted and the zucchini is cooked through.
