Zesty Zucchini Boats

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Pre-heat oven to 350°F.
  • 2. Add mushrooms to a large food processor and pulse until they are small uniform pieces.
  • 3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out, leaving about half a centimeter around the skin. Chop zucchini insides into small pieces and set aside.
  • 4. In a large pan, heat olive oil over medium heat. Add onions and ground turkey and cook for about 5 minutes, until no pink remains in the turkey.
  • 5. Add mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for about 5 minutes, until mushrooms are cooked through.
  • 6. Add corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove pan from heat.
  • 7. In a 9×13-inch baking dish, arrange scooped-out zucchinis.
  • 8. Spoon the turkey and mushroom mixture inches Top with cheese.
  • 9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.
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