Ingredients:

  • 4 medium zucchini (about 1.25–1.5 lb / 600–700 g total), halved lengthwise
  • 1 tbsp (15 ml) olive oil, divided
  • 1/2 tsp kosher salt, divided
  • Freshly ground black pepper, to taste
  • 1 lb (450 g) ground turkey (93% lean recommended)
  • 1 tbsp (15 ml) olive oil (if using very lean turkey)
  • 1 small yellow onion, finely diced (about 1 cup / 150 g)
  • 2 garlic cloves, minced
  • 1 medium red bell pepper, diced (about 1 cup / 120–150 g)
  • 1 can (4 oz / 113 g) diced green chiles (mild or hot, drain briefly)
  • 1 cup (150 g) frozen corn, thawed (or 1 cup canned, drained)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed (or 1 1/2 cups / 255 g drained)
  • 1 tbsp (15 g) tomato paste
  • 1/4 cup (60 ml) low-sodium chicken broth or water
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano (or 1 tsp fresh, chopped)
  • 1/2 tsp kosher salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1 tbsp (15 ml) lime juice (from ~1 lime)
  • 2 tbsp (8 g) fresh cilantro, chopped (plus extra for garnish)
  • 1 cup (100 g) shredded Monterey Jack or pepper jack (or Mexican blend)
  • Optional: 2 tbsp (30 g) plain Greek yogurt or sour cream per serving (for serving)
  • Optional garnish: chopped cilantro, lime wedges, sliced green onions

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
  2. Halve zucchinis lengthwise and scoop out seeds/flesh to create boats, leaving about a 1/4–1/2 inch (6–12 mm) shell. Brush cut sides with 1/2 tbsp olive oil, season lightly with 1/4 tsp salt and pepper. Place cut-side down on baking sheet and roast 8–10 minutes until just tender but still holding shape.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper and sauté 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Add ground turkey; break up and cook 4–6 minutes until no longer pink and beginning to brown. Stir in tomato paste, cumin, chili powder, smoked paprika, oregano, 1/2 tsp salt and 1/4 tsp pepper and cook 1 minute to bloom spices.
  5. Add drained black beans, corn, diced green chiles and chicken broth. Simmer 2–3 minutes until mixture thickens slightly. Finish with lime juice and chopped cilantro; mixture should be moist but not soupy.
  6. Turn zucchini cut-side up and spoon the turkey mixture evenly into each zucchini half, mounding slightly.
  7. Sprinkle shredded cheese evenly over filled boats. Bake at 400°F (200°C) 10–12 minutes until cheese is melted and filling is hot. For a browned top, broil 1–2 minutes, watching carefully.
  8. Ensure internal temperature of filling reaches 165°F (74°C) if using a thermometer. Garnish with extra cilantro and lime wedges and serve immediately with optional yogurt or sour cream.