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

Directions

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 inches Top with cheese.

9. Bake uncovered for 30 to 35 minutes, until cheese is bubbly, and zucchinis are cooked through.