Chili-Fied Zucchini Canoes

Chili-Fied Zucchini Canoes
Servings: 4 Prep 20 mins Start to Finish 1 hr


  • 4 medium zucchini (about 1/2 pound each)
  • 1 pound lean ground turkey
  • 1 cup fresh or frozen corn kernels
  • 1 small yellow onion, diced
  • 1 egg
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Salsa, shredded Mexican cheese blend, or other chili toppings for serving

Make It

1. Heat the oven to 375 degrees . Trim off and discard the ends of each zucchini, then halve them lengthwise. Trim a thin slice from the curved side of each portion so that it sits flat. Scoop out and discard the center flesh of each zucchini to form a canoe.

2. In a medium bowl, stir the ground turkey, corn, onion, egg, garlic, chili powder, and salt together until well blended. Evenly distribute the mixture among the zucchini halves, packing it in and mounding it slightly.

3. Arrange the canoes on a baking sheet. Bake for 40 minutes. Serve with salsa, cheese, or your family's favorite chili toppings.