Wednesday Night Kitchen Raid: Tex-Mex Zucchini Boats

Wednesday Night Kitchen Raid: Tex-Mex Zucchini Boats

Welcome back to another Kitchen Raid, in which I make dinner with ingredients laying around the kitchen. Today’s recipe is super easy and it’s pretty delicious so you win no matter how you slice it (pun intended). Aside from the cheese, this recipe is very healthy so it adheres to my healthy eating policy (that I broke on Sunday night when I ordered pizza and wings… It’s a problem). Once you make this recipe once, it’ll become a staple in your house. That’s how confident I am in it’s deliciousness. Time for me to put my money where my mouth is and tell you how to make this fabulous meal.



  • 3 zucchinis, cut in half lengthwise with the insides scooped out (keep the insides for another part of the recipe)
  • 1 pound ground turkey
  • 1 12 oz can of whole kernel corn
  • 1 small/medium onion, diced
  • 1/3 cup of bread crumbs
  • 2 eggs
  • 1 tablespoon chilli powder
  • 1 tablespoon garlic
  • 1/2 tablespoon cumin
  • 1/2 tablespoon paprika
  • 1 teaspoon red peper flakes
  • 1/2 tablespoon oregano
  • 1/2 tablespoon onion powder
  • 1/2 cup grated cheddar cheese

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  1. Heat your skillet on medium high heat and add your garlic, ground turkey and onions.
  2. Mix all your spices together and add to the turkey mixture 5 minutes into cooking.
  3. Continue to cook for about 10 minutes or until your turkey is no longer pink. Add your corn and the scooped out insides of your zucchini. Cook for another 5-10 minutes.
  4. Put this mixture into a bowl and add bread crumbs and eggs. Mix it all together really well.
  5. Scoop the mixture into your zucchini shells and top with cheese.
  6. Bake in the oven at 375° for 20 minutes or until the cheese is bubbling and slightly browned.
  7. Let stand for about 5 minutes when it comes out of the oven. They will be really hot.
  8. Eat.

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Hope you have the best day ever!


15 thoughts on “Wednesday Night Kitchen Raid: Tex-Mex Zucchini Boats

  1. Just so you know – I have a lifelong vendetta against zucchini and squash that stems from my time slaving in the restaurant I worked in for so long. You will always be my #satanicbestie but here we meet with #ninetyninepercent


    Liked by 1 person

      1. HAHAHAHAHHA!!!!! I actually don’t mind the taste or texture of it – we just have bad history……


        Liked by 1 person

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