Zesty Zucchini Boats
From infoforyourlife 5 years agoIngredients
- • 200 g (7 oz) white button mushrooms, cleaned and ends trimmed shopping list
- • 6 medium-sized zucchinis shopping list
- • 1 tablespoon olive oil shopping list
- • 1/2-pound ground turkey shopping list
- • 1 onion, diced shopping list
- • 1 teaspoon ground cumin shopping list
- • 2 teaspoons chili powder shopping list
- • 1/2 teaspoon salt shopping list
- • 1 cup corn kernels shopping list
- • Juice of 1 lime shopping list
- • 1 chipotle pepper, finely diced shopping list
- • 1 tablespoon adobo sauce shopping list
- • 1.5 cups shredded cheese shopping list
How to make it
- 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 in. Top with cheese.
- 9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.
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