Zucchini Boats

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

Ingredients

• 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

Instructions

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.

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