This recipe is inspired by this one.
These chili stuffed zucchini boats taste so decadent that they are hard to resist, but then add in that they are healthy, and we’ve got a winner!
These bad boys are relative to my stuffed peppers recipe as they are mostly vegetable, but they definitely have a different taste to them.
(This recipe is for 8 servings. I ended up freezing some of them for later, so if you want, you can cut the recipe in half)
- 8 medium size zucchini
- 1 pound ground turkey
- 1 can kidney beans, lightly drained
- 1 can tomato paste
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tomato. diced
- 1 Tbs chili powder
- 2 tsp cumin powder
- shredded cheddar for topping, about a cup
First, cut each zucchini in half, length wise.
Then, hollow them out with a teaspoon to make a ‘boat’.
Once they are done, set them in the fridge while you make the stuffing.
In a medium size pan with tall edges, cook the ground turkey on med-high heat.
When the turkey starts to brown, add the garlic & onions.
Once the turkey is brown & onions start to turn translucent, add tomato, beans, tomato paste, cumin, & chili.
Stir together & simmer on medium heat for 10 minutes.
Take the prepped zucchini out of the fridge & lineup on baking pans. Preheat oven to 350 degrees.
Turn off heat for stuffing & very carefully fill the zucchini boats with it.
You want the filling to be a little higher than the zucchini, but not so much it topples over.
Add cheese & place in oven for 15 minutes or until all cheese is melted.
[Sorry I didn’t get a better picture. It was one of those times we just dug in]
For 21 Day Fix: 1.5 green, 1/2 red, 1/4 yellow, 1 blue