Turkey Stuffed Zucchini

Turkey Stuffed Zucchini

Serves: 4
4 large zucchini
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon onion powder
2 teaspoon ground oregano
1 teaspoon paprika
1 lb Turkey ground
1 12 ounce can of corn
1 large tomato, diced
1/4 cup vegetable broth, low sodium
3/4 cup of Mexican blend cheese
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 400 degrees

Slice zucchinis in half lengthwise, then scoop out the insides. Then set aside on a baking sheet.

Heat olive oil in a large skillet over medium-high heat. Add garlic and spices (chili powder, onion powder, ground oregano, paprika). Cook for 1 minute, stirring often. Stir in the ground turkey and corn, stir until meat starts to turn brown, give it about 5 minutes. Then add the tomatoes and vegetable broth and cook until the liquid has absorbed, about 2 minutes (note: there may still be a bit of juice left over after the 2 minutes and that's fine) Stir in 1/2 cup of the Mexican cheese and then add the salt and peeper.

Fill each zucchini half with the Turkey mixture (try to strain most of the juice out) then top with remaining cheese. Transfer the stuffed zucchinis to a baking tray and bake for 20 minutes. You can top these with a little bit of chopped cilantro and lime for extra flavor.

This recipe is amazing and so healthy. For those of us who can't digest very well, you can leave the corn out. These stuffed zucchinis can be packaged and frozen, when you are ready to eat them again, preheat your oven to 400 degrees and bake for 15 minutes. Amazing!