Zesty Zucchini Boats - cooking recipe

Ingredients

200 g white button mushrooms, cleaned and ends trimmed
6 medium zucchini
1 tablespoon olive oil
1/2 lb ground turkey
1 onion, diced
1 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1 cup corn kernel
1 lime, juice of
1 chipotle pepper, finely diced
1 tablespoon adobo sauce
1 1/2 cups shredded cheese

Preparation

1. Pre-heat oven to 350\u00b0F.
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 9x13-inch baking dish, arrange scooped-out zucchinis.
8. Spoon the turkey and mushroom mixture inches Top with cheese.
9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.