Sarah Michelle Gellar’s Southwest Turkey Zucchini Boats

Two stuffed zucchini boats.
Photo courtesy of MyFitnessPal


The following recipe has been provided by the MyFitnessPal app and its meal-planning functions, and adapted for FLEETSTREET.

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Recipe: Sarah Michelle Gellar’s Southwest Turkey Zucchini Boats

Zucchini boats are a great way to get your protein and your vegetables. Each serving comes with 31 grams of protein. Plus, zucchini is such a great vegetables you can find year round. We’re big zucchini people in our house. And, if you have kids, you want to make food fun, because they’ll be more interested to eat it. This recipe is really easy to follow.

Slay meal planning with Sarah Michelle Gellar.

Makes: 5 servings

Ingredients

  • 5 zucchinis, cut in half lengthwise
  • ½ tbsp plus ½ tbsp olive oil
  • 1 lb ground turkey
  • Salt and black pepper, to taste
  • ¼ cup yellow onion, diced
  • 1 clove garlic, minced
  • 1 (115.5 oz) can low-sodium black beans, drained and rinsed
  • 2 tbsp chopped cilantro
  • 1 jalapeño pepper, diced finely
  • 2 roma tomatoes, diced
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ¾ cup frozen corn niblets
  • ½ cup salsa
  • 1 cup shredded Mexican-blend cheese

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Instructions

  1. Preheat the oven to 400-degrees Fahrenheit. Line a baking sheet with parchment paper. 
  2. Hollow out zucchini halves with a spoon. Chop the removed zucchini and reserve ¾ cup, composting the rest. Squeeze water using a towel and set aside.
  3. Place zucchini halves on a baking sheet. Bake until tender, about 25 to 30 minutes.
  4. Meanwhile, heat ½ tbsp olive oil in a skillet over medium-high heat. Add turkey and season with salt and black pepper. Cook until browned, about 4 to 5 minutes. Transfer the meat out of the skillet to a bowl, and set aside.
  5. Add remaining ½ tbsp olive oil and onions to the skillet and cook until softened, about 4 to 5 minutes.
  6. Add garlic and cook until fragrant, stirring occasionally, about 30 seconds.
  7. Add beans, cilantro, jalapeno, tomatoes, reserved zucchini, cumin and chili powder. Stir to combine, reduce heat to low, and simmer covered for 20 minutes.
  8. Add corn and simmer until tender, about 5 minutes.
  9. Add turkey and stir to combine. Remove from heat.
  10. Pour salsa into a baking dish and spread evenly. Place zucchini cut-side up in the dish. Stuff each boat with turkey and veggie filling and top with cheese. Bake until cheese melts and turkey filling reaches an internal temperature of 165F, about 5 minutes.
  11. Let cool slightly and serve.

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Nutrients per serving: 434 calories, 21 g fat (7 g saturated fat), 652 mg sodium, 31 g carbohydrates (10 g fibre, 4 g sugar) and 31 g protein.

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