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SirK zucchini boats article

Zucchini Boats

Makes: 6 servings (6 zucchini boats)  Prep time: 10 minutes  Cook time: 35 minutes  Total time: 45 minutes


  • 1 tablespoon olive oil
  • 12 ounces ground turkey (93% lean)
  • 1 yellow onion, diced
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons minced garlic
  • ½ teaspoon salt
  • ½ cup canned black beans, drained and rinsed
  • ½ cup frozen corn
  • ¼ cup chopped cilantro
  • ¼ cup Sir Kensington’s Classic Mayonnaise
  • 3 large zucchini
  • 2 tablespoons Sir Kensington’s Chipotle Mayonnaise, plus more for serving
  • ¾ cup shredded Mexican cheese blend


  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 9×13-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.


Find the original recipe by clicking here. (Link opens in new window.)