Zesty Zucchini Boats

"These easy-to-make and delicious zucchini boats are a perfect side, appetizer or snack for any event."
 
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photo by maryjjohnson34 photo by maryjjohnson34
photo by maryjjohnson34
Ready In:
1hr
Ingredients:
13
Serves:
6
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ingredients

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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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