Sunday, September 14, 2014

Stuffed Zucchini Enchilada Boats


4-6 zucchini, halved
8-12 ounces of lean turkey
1 tsp salt
1/2 tsp black pepper
1/2 cup finely chopped onion
2 cloves of garlic, minced and pressed
1 jalapeno, finely chopped (if you don't want it super spicy, remove the seeds)
16 oz tomato sauce
1 tbsp chili powder
2 tsp ground cumin
1 tsp granulated sugar
1 tsp dried oregano
1/2 tsp ground coriander
15 oz can of pinto beans, rinsed and drained
1-2 cups of shredded Monterey Jack or Cheddar Cheese (or even a combination)
chopped cilantro for garnish


  1. Preheat the oven to 425 degrees F.
  2. Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini about 1/4 inch thick, forming little zucchini boats. Sprinkle the inside of each zucchini with a little bit of salt (about a pinch for each halve). Set aside.
  3. In a large nonstick skillet, cook the ground turkey over medium heat with the salt and pepper. Once cooked all the way through, drain the excess grease. Place the meat onto a plate and set aside.
  4. Return the skillet to medium heat and add the onion, garlic, and jalapeno. Cook the mixture until the union has turned translucent, about 5 minutes.
  5. Stir in the tomato sauce, chili powder, cumin, sugar, oregano, and coriander. Bring the mixture to a simmer and cook for 5 minutes.
  6. Lightly grease a 9x13-inch glass dish with nonstick cooking spray. Ladle in about 1/3 cup of the sauce and spread across the bottom of the dish.
  7. Stir the cooked meat and beans into the remaining sauce in the skillet. 
  8. Scoop an even amount of the meat and sauce mixture into each zucchini boat, pilling it on.
  9. Cover the baking dish with foil and bake for 15 minutes. Uncover and layer the cheese over the top. Bake for about 20 minutes more.
  10. Sprinkle the chopped cilantro on top and let the zucchini enchilada boats rest for about 5 minutes before serving.

The original recipe can be found at Mel's Kitchen Cafe

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