Zesty Zucchini Boats

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.

If you aren’t a big spice fan, then reduce the heat by removing the chipotle pepper.

Bonus: the filling can be made a day ahead of time, which is great if you’re having company over.


  • 200 g (7 oz) white button mushrooms, cleaned and ends trimmed
  • 6 medium-sized zucchinis
  • 1 tablespoon olive oil
  • 1/2-pound ground turkey
  • 1 onion, diced
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 cup corn kernels
  • Juice of 1 lime
  • 1 chipotle pepper, finely diced
  • 1 tablespoon adobo sauce
  • 1.5 cups shredded cheese


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