Ingredients:

  • 2 large Zucchini (approx 350g each)
  • 1 Tbsp Olive Oil
  • Kosher Salt & Black Pepper to taste
  • 1 lb Lean Ground Turkey (93% or leaner)
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Chili Powder (preferably New Mexico or Ancho)
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Dried Oregano
  • 1/2 cup Black Beans, rinsed and drained
  • 1/2 cup Frozen or Canned Corn
  • 1 cup Shredded Monterey Jack or Pepper Jack Cheese
  • 2 Tbsp Fresh Cilantro, chopped
  • Lime wedges, for serving

Instructions:

  1. Preheat oven to 400°F (200°C). Slice zucchini lengthwise and gently scoop out the flesh using a spoon, leaving a 1/4 inch (6 mm) border around the edges. Finely dice the scooped-out zucchini flesh and set aside. Brush the hollowed boats with olive oil and season lightly with salt and pepper.
  2. Heat 1 tablespoon of oil in a medium skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the ground turkey to the skillet. Break it up and cook until fully browned. Drain off any excess fat.
  4. Stir in the reserved diced zucchini flesh, chili powder, cumin, and oregano. Cook for 2 minutes to toast the spices. Stir in the rinsed black beans and corn. Season the entire filling generously with salt and pepper. Remove from heat.
  5. Place the hollowed zucchini boats on a baking sheet lined with parchment paper. Evenly divide the Santa Fe filling among the four zucchini halves. Top each boat with shredded cheese.
  6. Bake for 18–25 minutes, or until the zucchini is tender (easily pierced with a fork) and the cheese is melted and golden brown.
  7. Remove from oven. Garnish immediately with fresh cilantro and serve hot alongside a fresh lime wedge to squeeze over the top.