Southwest Zucchini Boats

shared by Patty H.
(I haven't tried this yet but it sounds good and I plan on trying it as soon as I am "blessed" with some zucchini.)
Ingredients:
1 pound ground turkey
1/2 medium white or sweet onion, diced
1/2 green bell pepper, diced
2 cloves garlic, peeled and minced
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can diced green chilies
1 (15 oz) can fire roasted diced or crushed tomatoes
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and pepper, to taste
olive oil
1 egg, beaten
4-5 medium-sized zucchini
1/2 cup shredded cheddar cheese

Directions:
1.Preheat the oven to 375 degrees.
2.Heat a large skillet or saucepan over medium heat with enough olive oil to coat the pan (roughly 2 tablespoons). Add diced onion and pepper. Saute a few minutes until they begin to soften. Add garlic. Saute another minute, until fragrant.
3.Add ground turkey. Use a spatula or wooden spoon to break up the turkey and combine with the onion mixture. Cook until meat is browned.
4.Add green chilies, black beans and tomatoes. Stir to combine. Add chili powder, cumin and cayenne pepper. Stir to combine. Add salt and pepper to taste.
5.Continue cooking the filling until most of the liquid has evaporated and the mixture has thickened a bit. Once thickened, remove from heat and allow to partially cool.
6.In the meantime, slice each zucchini lengthwise. Use a spoon to scoop out the insides of each zucchini half, leaving a shell that is roughly 1/4 inch thick all the way around.
7.Place zucchini shells in a large baking dish that is filled with 1/4 inch water.
8.Once the filling has cooled, stir in beaten egg.
9.Scoop the filling into the empty zucchini shells.
10.Carefully place the baking dish into the oven (careful not to spill the water!) and bake for 25-20 minutes.
11.Remove from oven and top with shredded cheddar cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted.
12.Top with a dollop of sour cream and serve!