Zucchini Boats

Preparation Time10 mins Cooking Time35 mins Makes 6

Zucchini Boats

Nutritional Information

Calories

313.79kcal (6 serving)

Total Fat

21.88g (6 serving)

Saturated Fat

5.28g (6 serving)

Trans Fat

0.08g (6 serving)

Cholesterol

56.78mg (6 serving)

Sodium

507.55mg (6 serving)

Total Carbs

13.35g (6 serving)

Dietary Fiber

3.99g (6 serving)

Sugars

5.05g (6 serving)

Protein

18.15g (6 serving)

Ingredients List
  1. 1 tbsp olive oil
  2. 12 ounces ground turkey
  3. 1 yellow onion diced
  4. 2 teaspoons chili powder
  5. 2 teaspoons dried oregano
  6. 2 teaspoons ground cumin
  7. 2 teaspoons minced garlic
  8. 1/2 teaspoon salt
  9. 1/2 cup canned black beans drained & rinsed
  10. 1/2 cup frozen corn
  11. 1/4 cup chopped cilantro
  12. 1/4 cup Sir Kensington's classic mayonnaise
  13. 3 large zucchini
  14. 2 tbsps Sir Kensington's chipotle mayonnaise plus extra to serve
  15. 3/4 cup shredded Mexican cheese blend

Directions

Print

1. Preheat oven to 400ºF with rack set in middle position.

2. Heat oil in a large skillet over medium. Add turkey and onion and cook, crushing, until cooked through, 10 minutes.

3. Stir in chili powder, oregano, cumin, garlic, and salt; cook 1 minute. Add beans and corn and cook until corn is warmed through. Off heat, stir in cilantro and mayonnaise.

4. Cut zucchini in half lengthwise. Using a spoon, scoop out centers of zucchini halves to form “boats.” Arrange zucchini boats in a 9x13-inch baking dish, spread 1 teaspoon Chipotle

5. Mayo down the center of each boat. Divide turkey filling between boats, mounding to fill them. Sprinkle cheese over filling.

6. Bake zucchini boats until a sharp knife easily slides through zucchini and the cheese is golden brown and bubbly, 20–25 minutes.

7. Serve with more Chipotle Mayo.