2 large zucchini
1 lb. lean ground beef or turkey
½ cup onion, chopped
1 15-oz can black beans, rinsed
1 10-oz can diced tomatoes with green
chilies
1 15.25-oz can corn, drained, or a small
bag of frozen corn
1 8-oz bag shredded Mexican blend cheese
1 10-oz can green enchilada sauce
1 1-oz packet taco seasoning
Cut zucchini in half lengthwise and scoop out the seeds.
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| Pay no attention to the one I accidentally scooped a little to deeply. |
Place them face up in a 9x13 baking dish or on a cookie sheet covered
with tin foil. Bake at 350F for 10 minutes. Remove from oven.
Brown the ground beef or turkey and onion in a
medium/large skillet.
Add taco seasoning, black beans, corn and tomatoes.
Stir until combined and bubbly.
Scoop the ground beef/ground turkey into the “boats,” pour the green enchilada sauce over them, sprinkle with cheese and bake for another 10-15 minutes.
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| Yeah... you can't fit much filling into zucchinis even if you buy big ones. I had sooooo much left over. |
Optional garnishes: diced green onions, sliced black olives, diced avocado, sour cream
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| "Optional Garnishes?" In this economy? But I did spring for some cilantro-lime rice from a bag. |
My Rating: 4/5 "I loved how flavorful the filling was, and the zucchinis get to a nice enjoyable texture after baking. I was annoyed, though, with how much leftover filling there was. I could have easily stuffed twice as many zucchinis and probably still had a bit to spare. But eating the filling as leftovers hasn't been the worst thing in the world, and the original dish is tasty and fun."
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