Squash comes in all shapes, colors, and sizes and is grown all over the world. Zucchini is one of the most versatile squashes, and since it originated in Italy, we are going to check out how to add some Italian spices to a few other ingredients for a lovely (and healthy) meal.
You can even prep these zucchini boats the day before you want to eat them, and just pop them in the oven when you're ready to eat. Check out the video below for a step-by-step guide to making this delicious dish in no time.
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Healthy turkey-stuffed zucchini boats
Preparation Time: 25 minutes
Total Time: 1 hour, 15 minutes
Serves: 6-8
Total Time: 1 hour, 15 minutes
Serves: 6-8
Ingredients
2 lbs. fresh zucchini
2 teaspoons extra virgin olive oil
Salt and pepper
1 lb. ground turkey
3 garlic cloves, minced
1/2 onion, chopped
1/2 green pepper, chopped
1 tbsp. Italian seasoning
1 cup strained tomatoes or tomato sauce
1/2 cup part skim shredded mozzarella cheese
2 lbs. fresh zucchini
2 teaspoons extra virgin olive oil
Salt and pepper
1 lb. ground turkey
3 garlic cloves, minced
1/2 onion, chopped
1/2 green pepper, chopped
1 tbsp. Italian seasoning
1 cup strained tomatoes or tomato sauce
1/2 cup part skim shredded mozzarella cheese
Directions
1. Preheat oven to 350° and put a large pot of water on the stove to boil.
1. Preheat oven to 350° and put a large pot of water on the stove to boil.
2. Wash and dry four zucchini. Cut ends off each one and slice lengthwise in half.
3. Using a spoon, dig out the seeds and surrounding zucchini from the inside of the halves, leaving about a 1/4 inch of an edge. Keep 1/2 cup of your zucchini off to the side for later use in this recipe.
4. Using tongs, blanch the zucchini halves in your pot of boiling water for about a minute, to help them retain their bright color and also to help soften the vegetable ahead of baking.
5. Put zucchini halves in baking dishes to cool. Now's a good time to chop your garlic, onion, and pepper.
6. Add a couple teaspoons of extra virgin olive oil to a large skillet and turn the heat on medium on your stovetop.
7. Brown your ground turkey and add all your chopped ingredients, along with the 1/2 cup of zucchini. Stir in the tomatoes, Italian seasoning, and salt and pepper as well.
8. Cover and leave on low heat for 15 minutes or so. Remove from heat, stir and let cool.
9. Fill each zucchini boat with your mixture and top with shredded mozzarella.
10. Cover with aluminum foil and bake for 30 minutes. Let cool and serve.
Pro tip: If you don't have ground turkey, you can substitute chicken, beef, or any other protein you wish. Also, if you like your zucchini to be crisper, you can skip the blanching step for a little more crunch in your dish.
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