Mexican Zucchini Boats
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (5)

Mexican Zucchini Boats

NUTRITION · PER SERVING55M COOK
CAL 27%·PRO 72%
CARBS 33G24% OF CAL
6G FIBER19G OTHER9G TOTAL SUGAR
FAT 33G55% OF CAL
11G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Halved zucchini boats stuffed with seasoned ground turkey, enchilada sauce, beans, corn, and topped with melted cheddar. A flavorful, vegetable-forward Mexican comfort meal.

mainmexicanroastporkgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • Cooking spray
  • 6 medium zucchini (cut in half lengthwise)
  • 2 tablespoons olive oil (divided)
  • 1 pound lean ground turkey (90/10, or lean ground beef)
  • 1/2 cup diced yellow onion (1/2 of an onion)
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon ground chili powder (McCormick is mild)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons beef bouillon powder
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes (I love Muir Glen)
  • 1 (10-ounce) can mild enchilada sauce (I use Old El Paso; it is mild)
  • 3/4 cup frozen corn
  • 3/4 cup black beans (drained and rinsed)
  • 2 to 3 tablespoons chopped cilantro (plus some for topping if desired)
  • 1-1/2 cups sharp Cheddar cheese (freshly shredded)
  • 1 lime (optional, for topping with lime juice)
PREP
25M
SODIUM
1977MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.