LA VICTORIA® has three new flavors of salsa out (LA VICTORIA® Mango Habanero Salsa, LA VICTORIA® Pineapple Salsa, and LA VICTORIA® Roasted Pepper Salsa) and considering how much salsa we use in our house? I never pass up on the chance to try out new types, especially the spicy & sweet flavors.
LA VICTORIA® Pineapple Salsa made its way home, and I used it in a recipe featuring fresh corn off the cob, zucchini, and limes. For a festive 4th of July dinner, on a very wet/cold 4th, it was perfect! It really made our evening. This is summer living to me – fresh produce (And yes, out of our garden for some of it!) and bold flavors.
Visit LA VICTORIA® to follow their flavor journey, and get more delicious recipes. Find sweet and spicy tips, perfect for summer grilling! And where do you seek flavor? Enter the “Flavor Seekers” giveaway for a chance to win a trip for 2 to San Diego (flight and hotel included)! Follow the landing page for details, and enter by sharing to Instagram or Facebook.
Zesty Zucchini Boats
- 4 medium zucchini
- 2 Tbsp olive oil
- 1 pound ground turkey (7% fat)
- 2 tsp granulated garlic
- 1 tsp dried oregano
- 1 lime, juiced
- 2 ears of corn, kernels cut off
- 1 cup LA VICTORIA® Pineapple Salsa
- 8 ounces shredded mexi-cheese or cheddar cheese
Preheat oven to 400°. Spray lightly 1 or 2 glass baking dishes with oil. Set aside.
Wash and dry the zucchini, then cut in half lengthwise. Use a teaspoon to scoop out each half, leaving a “boat”. Place in the prepared dish(es).
In a large skillet, over medium-high, add the oil and turkey, saute until cooked through, stirring often to break up.
Sprinkle garlic and oregano , add lime juice, stirring in.
Add in corn and salsa, cook for 2 minutes, or until liquid is absorbed. Take off the heat, stir in 1 cup cheese.
Divide between the 8 “boats”, patting down to fill them, mounding on top if needed.
Sprinkle remaining cheese on top.
Bake for 25 minutes uncovered, or until golden and cheese is bubbling.
Let rest for 5 minutes, then serve.
Serves 4 (or more if you are serving children).
We had ours with salsa rice on the side (3¾ cups water, ½ cup salsa, 1 Tbsp Better Than Bullion base, and 1 Tbsp butter to a boil, add in 2 cups white rice. Return to a boil, stirring well. Turn down to medium-low, cover and let cook for 20 minutes. Let rest for 5 minutes off heat, fluff up).