Chipotle Turkey Mushroom Zucchini Boats
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 200g/7 oz white button mushrooms, cleaned and ends trimmed
  • 6 medium-sized zucchinis
  • 1 tablespoon olive oil
  • 0.5 lb ground turkey
  • 1 onion, diced
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • 1 cup corn kernels
  • Juice of 1 lime
  • 1 chipotle pepper, finely diced
  • 1 tablespoon adobo sauce
  • 1.5 cups shredded cheese
Instructions
  1. Pre-heat oven to 350°F.
  2. Add the 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 of the zucchini, leaving about half a centimeter around the skin. Chop the zucchini insides into small pieces and set aside.
  4. In a large pan, heat olive oil over medium heat. Add the onions and ground turkey, and cook for 5 or so minutes, until no pink remains in the turkey.
  5. Add the mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for 5 or so minutes, until mushrooms are cooked through.
  6. Add the corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove the pan from heat.
  7. In a 9x13 inch baking dish, arrange the scooped-out zucchinis.
  8. Spoon the turkey/mushroom mixture in. Top with cheese.
  9. Bake, uncovered, for 30-35 minutes, until cheese is bubbly and zucchinis are cooked through.
Notes
For a non-spicy version, omit the chipotle pepper.
Filling can be made a day ahead of time.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/chipotle-turkey-mushroom-zucchini-boats/%3C/div%3E