Mexican Zucchini Boats with Ground Turkey

Ingredients:

For the filling:
• 12 oz  lean ground turkey
• 3/4 cups canned black beans, rinsed and drained
• 3/4 cups corn kernels, fresh or frozen (optional)
• 1 hot pepper, chopped (serrano or jalepeño). If you have a sensitive pallet, start with 1/2.
• 1 large diced tomato
• 1 cloves garlic, minced
• 1/4 cup chopped onion
• 2 Tbsp chopped cilantro
• 1 tsp cumin
• kosher salt to taste

For the zucchini:
• 5 medium zucchini (7 oz each), cut in half lengthwise
• 1/2 cup jarred mild salsa
• 15 Tbsp shredded Mexican blend cheese (if desired)

Directions:

Bring a large pot of salted water to boil. Preheat oven to 400°F.
1.Using a small spoon or melon baller, hollow out the center of the zucchini halves. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup (squeeze excess water with a paper towel) to add to the turkey filling discarding the rest or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 minute.
2. In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, pepper, diced tomatoes, reserved zucchini and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
3. Place the salsa in the bottom of a large baking dish and place the hollowed out zucchini cut side up in the dish. Using a spoon, fill the hollowed zucchini boats dividing the filling equally, about 1/3 cup in each, pressing firmly. Top each with 1 1/2 tablespoons of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

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