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Mexican Zucchini Boats with Yogurt Sauce

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Mexican Zucchini Boats with Yogurt Sauce are a vibrant and flavorful dish that combines tender zucchini with a savory filling of ground turkey and black beans, topped with melty cheddar cheese. This healthy recipe is perfect for weeknight dinners or special gatherings, offering a delightful blend of spices and textures that will impress your family and friends.

Ingredients

Scale
  • 4 medium zucchinis (about 600g)
  • 1 lb (450g) lean ground turkey
  • 1 can (15 oz / 425g) black beans, rinsed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 cup (120g) shredded sharp cheddar cheese
  • 1 cup (240g) plain Greek yogurt
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Slice each zucchini in half lengthwise and scoop out the seeds to create boats.
  2. In a large skillet over medium heat, warm olive oil. Sauté chopped onions and garlic until fragrant. Add ground turkey, cooking until browned.
  3. Stir in black beans, cumin, chili powder, and smoked paprika; cook for an additional 3–5 minutes until well combined.
  4. Stuff each zucchini half with the turkey mixture. Top generously with cheddar cheese and place in an oven-safe dish.
  5. Bake for 25–30 minutes or until the zucchinis are tender and the cheese is bubbly and golden brown.
  6. Mix Greek yogurt with cilantro and lime juice for the sauce.
  7. Serve the zucchini boats drizzled with yogurt sauce.

Nutrition

Keywords: Customize your filling by adding corn or diced bell peppers. For a spicy kick, include diced jalapeños in the mixture or top with hot sauce. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F for about 10–15 minutes.

Find it online: https://masonrecipes.com/irresistible-mexican-zucchini-boats-with-yogurt-sauce/