Zucchini Boats with Chilean Turkey Pino, Creamy Corn Rice and Chanco Cheese Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a little of the vegetable oil.

2. 2

   Cut the zucchini lengthwise and, using a spoon, scoop out part of the flesh, leaving a sturdy border. Finely chop the scooped-out flesh. Sprinkle the zucchini halves with 1/2 teaspoon salt and place them in the baking dish.

3. 3

   Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Cook the onion for 6 to 8 minutes until translucent. Add the garlic and cook for 1 more minute.

4. 4

   Add the ground turkey, breaking it up with a spoon. Stir in the cumin, oregano, merken, and 1 teaspoon salt. Cook for 6 to 8 minutes until the turkey is cooked through and lightly browned.

5. 5

   Add the chopped zucchini flesh, golden raisins, and black olives. Cook for 3 minutes, stirring, until the mixture is moist but not watery.

6. 6

   In another skillet or small saucepan, melt the butter over medium heat. Add the corn and cook for 2 minutes. Pour in the milk and cook 2 more minutes. Add the cooked white rice, stir well, and cook for 2 minutes until creamy. Remove from the heat.

7. 7

   Transfer the creamy corn rice mixture to a bowl. Add the turkey pino, half of the grated chanco cheese, the beaten egg, breadcrumbs, chopped parsley, and the remaining salt. Mix until fully combined.

8. 8

   Generously fill the zucchini halves with the mixture. Top with the remaining grated chanco cheese and an extra pinch of merken.

9. 9

   Bake at 200 °C / 400 °F for 25 to 30 minutes, until the zucchini is tender and the top is golden and bubbling.

10. 10

    Let rest for 5 minutes before serving so the filling can set. Serve hot.