Mexican-Style Baked Zucchini Boats

Mexican-Style Baked Zucchini Boats. Susan Stripling

Prep Time: 25 minutes Cook Time 38 minutes Total Time: 1 hour 3 minutes

Makes 4 servings

For the Zucchini Boats

• 2 very large zucchini (about 11 ounces each)
• 1 tablespoon olive oil
• 1 small yellow squash, diced
• 1/2 yellow onion, diced
• 1/2 red bell pepper, diced
• 1/2 pound ground turkey
• 2 tablespoons Homemade Taco Seasoning (see recipe)
• 1 egg, beaten

For the Homemade Taco Seasoning

• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Preheat the oven to 400°F.

Mix all the taco seasoning ingredients in a bowl and set it aside.

Use a large knife to cut each zucchini lengthwise in half. Using a melon baller or small spoon, carefully scoop out the insides, leaving a 1/4- to 1/3-inch-thick shell to make room for the filling.

Heat the oil in a heavy, large skillet over medium heat. Add the yellow squash, onion, and bell pepper and sauté until the vegetables begin to soften, about 3 minutes. Add the turkey and taco seasoning and sauté until the turkey is cooked through, about 5 minutes. Remove the skillet from the heat and let the taco filling cool a bit.

When cool, add the beaten egg and mix well. Stuff each zucchini with some of the filling, mounding it slightly and then pressing gently to compact it. Place the boats in a baking pan and bake them uncovered until the zucchini is just tender, about 25 to 30 minutes.

This article was originally published in American Essence magazine.