These easy-to-make and delicious zucchini boats are a perfect side, appetizer or snack for any event. Blend mushrooms with meat to cut down on cost, lighten the meal and add an extra serving of veggies.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 175 | ||
Calories from Fat: 87 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 47.2mg | 15 % | |
Sodium 902.7mg | 31 % | |
Potassium 289.3mg | 8 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 7.2g | ||
Protein 14.4g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 175
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