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Jalapeno Turkey & Mushroom Zucchini Boats

One great way to lighten up the comfort food we crave is by blending mushrooms into your dinners. You can chop them up fine with a knife or food processor and mix them in with ground meat like beef, chicken or, in the case of this recipe, turkey! They’ll lighten up your meal, add an extra serving of veggies to your dish and, they’ll make your grocery dollar stretch further.
Prep Time 15 minutes
Cook Time 44 minutes
Total Time 59 minutes
Course Main Course
Cuisine American, Mexican
Servings 6 people

Ingredients
  

Instructions
 

  • Pre-heat oven to 350°F.
  • Cut the mushrooms into small uniform pieces.
  • 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.
  • 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.
  • Add the mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for 5 or so minutes, until mushrooms are cooked through.
  • Add the corn kernels, lime juice and jalapeno pepper. Stir to combine. Remove the pan from heat.
  • In a 9×13 inch baking dish, arrange the scooped-out zucchinis.
  • Spoon the turkey/mushroom mixture in. Top with cheese.
  • Bake, uncovered, for 30-35 minutes, until cheese is bubbly and zucchinis are cooked through.

Notes

For a non-spicy version, omit the jalapeno pepper.
Filling can be made a day ahead of time.
Vegetables Compliments of Lee and Maria’s Market
 
Olive Oils Compliments of Dressed by an Olive
 
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Keyword jalapeno, zucchini