Ingredients: 12 oz. 93% lean ground turkey, 3/4 cups canned black beans-rinsed and drained, 3/4 cup corn kernels-fresh or frozen, 1 hot pickled serrano pepper, 1 large diced tomato, 1 clove garlic-minced, 1/4 cup chopped onion, 2 tbsp chopped cilantro, 1 tsp cumin, 5 medium zucchini, 1/2 cup jarred mild salsa, 15 tbsp shredded reduced fat mexican blend cheese
Bring a large pot of salted water to boil and preheat oven to 400F
Using a small spoon or melon baller, hallow out the center of the zucchini halves, leaving 1/4 inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 cup to add to the turkey filling-squeezing out excess moisture with a paper towel. discard the rest of the zucchini filling. Drop zucchini halves in boiling water and cook 1 minute. remove from water
In a large skillet brown the turkey and season with salt. When turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomato, 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 liquid reduces.
Place the salsa in the bottom of a large baking dish and place hallowed out zucchini halves cut side up in the dish. Using a spoon, fill the hallowed zucchini halves with filling, about 1/3 cup in each. Press down firmly. Top each with 1 1/2 tbsp of shredded cheese. Cover with foil and bake 35 min until cheese and melted and zucchini is cooked through.
Recipe from http://www.skinnytaste.com