An appetizer for any occasion

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.

Recipe Courtesy of: Sweet Peas and Saffron

Zesty zucchini Boats

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 6


• 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


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.

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