People are out there wishing for fall, and I’m over here like – let’s keep summer going as long as we can! Yeah?
So that’s exactly what we’re going to do.
Until all the zucchini, heirloom tomatoes, peaches, and fresh basil get picked. And then (and only then), will we talk fall food.
The reason why I don’t want to rush it all?
Probably because of amazing dishes like this stuffed zucchini. We’ve made them countless times over the past month (yep, sorry – been holding out for a while), and still can’t get enough.
They’re basically like stuffed peppers! But honestly, we came to the consensus that we like them even more than the peppers. The zucchini still has a bit of texture even when it’s cooked, and they really hold up to the rest of the ingredients stuffed inside.
Don’t believe me? Make ’em yourself!
Since Erick and I could probably consume more tacos than humanly possible in any given week, I’m always looking for different ways to transform the ingredients into any type of fun dish, and these zucchini boats were an idea I had for a while. Just had to wait until the zucchini was perfect!
The best part of doing something like stuffed zucchini or peppers is that you can get really creative with the different fixings you put in there. Not just for taco night!
The other nice thing is that you’re sneaking in a good helping of a vegetable in a pretty subtle way. Ok, I mean maybe not subtle since the ingredients are literally stuffed into a zucchini to be eaten. But! Semi-subtle, like there is so much flavor on the inside you forget what you’re eating on the outside.
Here’s to a few more weeks of delicious summer meals like this one!
- 3-4 medium zucchinis, cut in half lengthwise
- 1 tablespoon olive oil
- 1 pound ground turkey or ground beef
- ½ yellow onion, diced
- 1 clove garlic, minced
- Salt and pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 jalapeno, diced
- ¼ cup salsa (or a 4 ounce can of crushed tomatoes!)
- 1 cup cooked black or pinto beans, drained and rinsed
- ¼ cup shredded Mexican cheese
- Freshly chopped green onions and cilantro, for topping
- Salsa, avocado slices (optional, for topping)
- Using a small spoon, hollow out the center of the zucchini halves, leaving about ¼-inch skin on each half. Lay the zucchini halves (skin side up) on a paper towel and let sit out for 20-30 minutes (this ensures that all the excess water gets squeezed out!).
- While the zucchinis are laying out to dry, preheat oven to 350 degrees F. Spray a baking dish with nonstick spray and set aside.
- Add the turkey to a mixing bowl, season with salt and pepper, chili powder, cumin, paprika.
- Add the olive oil to a large skillet over medium heat. Add the onion and saute for a few minutes, then add in turkey and minced garlic. Brown the turkey in the skillet, then add in the jalapeno, salsa, and beans. Stir and cover, let simmer on low for 5-10 minutes.
- Arrange the zucchini halves in the prepared baking dish. Scoop the turkey mixture into the zucchini, and press down firmly. Sprinkle cheese over top, cover with aluminum foil, and bake in the oven 18-20 minutes, until cheese is melted and zucchinis are cooked through.
- Top with chopped green onions, cilantro, and serve with salsa and avocado if desired!