Mexican Stuffed Zucchini

16 oz Jennie-O Turkey Store - Extra Lean Ground Turkey Breast with Natural Flavorings
1 cup, chopped Onions, raw
2 cloves Garlic
1.75 cup Beans, black
1 cup Green Giant Whole Kernel Sweet Corn
1.2 cup Diced Tomatoes & Green Chiles, RO*TEL (by JERTEX)
2 cup Cauliflower Rice - Costco
1 tbsp Chili powder
.50 tsp Oregano, ground
1 tsp Mrs. Dash (R) Original Blend
0.25 tsp Black Pepper (Ground) (by TIARENEE)
1 tbsp Cilantro, dried
2.5 cup La Victoria Enchilada Sauce
84 gram Cheese, Natural Shredded Cheddar/Jack, Kirkland, 28g (1/3 cup)
722 gram Zuchinni, fresh, raw

Brown turkey with minced garlic and onion, add seasonings, beans, corn, cauliflower rice, and tomatoes and chilies. Combine all and simmer five minutes. Add 1/2 of enchilada sauce and simmer an additional 15 minutes. Cut three medium to large zucchini in half lengthwise, scoop interior and save squash for another recipe (I make zucchini bread). Fill halves in large baking disch with filling, pat down to keep filling in shells, although there may be more than shells can hold, just spread in the pan. Top with shredded cheese and dollop tops with remaining enchilada sauce. Bake in 400 degree oven for 25 minutes, checking for zucchini to be done/tender before removing from oven. Let stand 10 minutes and serve, one half zucchini per serving.

Serving Size: Makes 6 stuffed zuchinni halves

Number of Servings: 6

Recipe submitted by SparkPeople user MKELLYCLARK1.