Santa Fe Zucchini Boats
Good morning, friends! Coming to you on this lovely Monday with the perfect low-carb, low-calorie and totally delicious dinner recipe for Zucchini Boats with a southwestern flair. I’m really dissatisfied with these pictures…. I waited till too late in the evening to try to get some good shots in natural light. Oh well, these Santa Fe Zucchini Boats were just too tasty to keep to myself!
Brad and I had these for dinner last night and both of us were pleasantly surprised at just how wonderfully scrumptious they were. They were also really easy to put together and could be totally customizable. If you’re not a meat eater, just use brown rice. If you don’t like tomatoes leave them out or substitute with diced bell pepper.
- 4 medium to large zucchinis cut into "boats" (horizontal halves)
- 1/2 lb. lean ground turkey or chicken
- 1/4 cup chopped onion
- 1/2-1 jalapeno seeded and diced
- 1 clove garlic minced
- 3/4 cup zucchini flesh chopped
- 3/4 cup canned black beans rinsed and drained
- 3/4 cup frozen corn
- 3/4 cup canned or fresh diced tomatoes drained
- 1 teaspoon cumin
- 1 teaspoon salt plus more to taste
- shredded cheese for topping if desired
- Bring a large pot of salted water to boil. Preheat oven to 400°F. Place 1/3 cup water or broth in the bottom of a large baking dish. I used a 9 x 13 baking dish.
- Use a small spoon or melon baller to hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Reserve 3/4 cup of the zucchini flesh to add to the taco filling.
- Drop zucchini halves in boiling water and boil for 1 minute. Remove from water and set aside.
- Meanwhile, brown ground turkey or chicken in a large skillet, breaking up while it cooks.
- Add the onion, jalapeno, garlic, reserved zucchini, black beans, corn and tomatoes and spices to ground meat and stir to combine.
- When meat is no longer pink and veggies have become soft, use a large spoon to equally stuff zucchini halves with meat mixture.
- If desired, top each half with about 1 tablespoon of cheese and chopped cilantro. Cover dish with foil and bake at 400 degrees F. for about 35 minutes, until cheese is melted and zucchini is cooked through.
- Serve with sour cream, guacamole and/or salsa and enjoy!
I’m a woman of few words tonight…. I’m trying to enjoy the last little bit of my Sunday. I’ll have much more to say in the Fit Tip Tuesday post, tomorrow. Be sure to check back, oh, and be sure to give these zucchini boats a try! 🙂
Something to think about….
How was your weekend? Did you do anything fun? I didn’t do too much, but still managed to have a great weekend!
Have you ever made zucchini boats? What did you stuff them with?
What did you have for dinner last night?
Have a marvelous Monday!