They can be slightly labor intensive, but they are so good. And so good for you. They can be made with ground beef or ground turkey. Meat filling is enough to fill 8 boats, plus some. I have been known to use the extra filling for tostadas.
NOTE: This recipe calls for COOKED rice.
This is a great make ahead dish. We would prepare the filling and the zucchini over the weekend to make for a quick assembly and bake for a busy week night dinner.
INGREDIENTS
4 to 6 Zucchini
2 tbsp Olive Oil
1 lb Ground Turkey
1 - 15oz Canned Black Beans
1 cup cooked Brown or White Rice (see Brown Rice recipe)
1 can El Pato Jalapeno Salsa (green can)
1 Green Bell Pepper, diced
1/2 Medium Red Onion
1 Small Jalapeno, diced (if avoiding heat, devein and remove seed)
1/2 tsp Cayenne Pepper
1/2 tsp to 1 tsp Cumin
1 cup Frozen Corn
1/2 cup Cilantro
2 cups 4 Cheese Blend, finely shredded (AKA Mexican blend)
INSTRUCTIONS
Step 1: Pre-heat Oven to 400 degrees
Step 2: Spray a 9x13 casserole dish with cooking spay or grease with oil.
Step 3: Cut zucchini in half, lengthwise
Step 4: Using a spoon or small melon baller, remove seed from center of zucchini, creating a well
Step 5: Spray zucchini with cooking oil or rub with olive oil and place flesh side up in casserole dish. Bake for 10 minutes
Step 6: Warm olive oil in a large skillet over medium heat.
Step 7: Sauté the onion and the peppers and cook for 2-3 minutes
Step 8: Add ground turkey and sprinkle with salt and pepper to taste. Work turkey into a fine ground
Step 9: When meat is cooked through (10-15 min), add the rice, corn, beans El Pato, jalapeno, chili powder and cumin. Continue to stir until beans, corn, and rice until heated through
Step 10: Remove the skillet from the heat and stir in 1/4 cup of the cilantro and give a quick taste for seasoning. Add salt as needed
Step 11: Spoon filling inside of each zucchini until they are all full, even overflowing
Step 12: Sprinkle each boat with cheese and arrange them in the dish and cover with foil. Bake in the oven for 25 minutes
Step 13: Remove the foil and set the oven to broil. Bake for 5 more minutes or until the cheese is bubbly and golden brown.
Step 14: Remove from over and allow them to cool for 5-10 minutes. Top with fresh cilantro and serve
Store leftovers in an airtight container for up to 3 days.
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