I've been wanting to do something like these stuffed zucchinis forever but I cold never seem to find large enough zucchini at the grocery store. I finally found these awesome ones at a fruit & veggie stand and I just knew would work out perfect.
I've used this filling recipe many times for stuffed bell peppers. But seeing as I don't actually care for bell peppers, it wasn't quite an A+ meal. Ditching the bell pepper and replacing it with the perfect summer ripe zucchini boat was just what it needed to take it to the top of the class!
Southwest Stuffed Zucchini
4 large zucchini
1 package ground turkey
1 yellow onion, diced
2 cloves minced garlic
2 cups prepared brown rice
1 jar pasta sauce
1 can black beans
1 1/2 cup corn (fresh, frozen or canned)
1 small can sliced black olives (optional)
2 tsp chili powder
1 tsp cumin
Salt & Pepper
Hot sauce* optional
Pre heat over to 350 degrees.
Split your zucchini down the center and hollow them out with a melon baller or a spoon (save the insides & chop them up). Drizzle with a little EVOO, Salt & Pepper & place in baking dish. Set aside.
In large saute pan add a bit of EVOO & saute your onion then add turkey and garlic, season with salt & pepper. Cook until turkey is almost done. Add in your chopped zucchini centers and mushrooms. Cook about 2 more minutes.
Add in the rest of the filling ingredients; rice, sauce, corn, beans, olives, cumin, chili powder and hot sauce if desired. Simmer for 5 min. Salt and pepper to taste, if needed.
Generously fill your zucchini boats top with shredded cheese and bake for 20 min.