What to make for dinner this week? How about these Stuffed Zucchini Boats with an Italian twist, its the perfect alternative to a pasta dish.
Wondering what to make for dinner this week? Well, I think I have it for you! I have been seeing lots of Stuffed Zucchini boats on Pinterest and Facebook recently, AND one of my awesome fans was looking for Stuffed Zucchini recipe so.. here it is!
When trying to figure out what to stuff these Zucchini Boats with my mind immediately went to southwestern flavors. {beans, corn, cilantro and the like} But I know that I tend to post a lot of Tex-Mex dishes so I went in the complete opposite direction and went Italian! 🙂 I am so glad I did! The flavor from the basil, oregano, and parsley mixed with the fire roasted tomatoes is like eating one rocking pasta dish smacked with a roasted flavor. Then add in the slight crunch from the zucchini and wow, so good!
To get started, preheat oven to 375º. Cut off the ends and halve 4 zucchini squash, scoop out the inside seeds of each. {leaving about a 1/4″ of squash}
Chop up your veggies, 1 red pepper {diced}, 1 small onion {diced}, and 1 garlic clove {minced}.
In a large bowl, add 1 lb. of ground turkey, 1 egg, red peppers, onion, garlic clove, 2 1/2 teaspoons of basil, 2 teaspoons of oregano, 1 1/2 teaspoon of parsley, 1 teaspoon of salt, and 1/2 teaspoon of cracked pepper.
De-thaw and squeeze the liquid out of 1 package of chopped frozen spinach, then put spinach into the meat mixture bowl.
Mix all of the ingredients together until just combined, don’t over mix. Stuff each zucchini boat/halve with meat mixture and place in a 9×13 inch baking dish.
Cover stuffed zucchini with two 15oz. cans of diced fire roasted tomatoes.
Place baking dish in oven for 45-50 minutes, until meat cooked through.
After 50 minutes sprinkle with 2 Tablespoons of shredded Mozzarella and place back in oven for an additional 5 minutes.
Remove from oven, let sit for 5 minutes to cool. Serve with a salad.
Stuffed Zucchini Boats
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 4 1x
- Category: Poultry, Gluten-free
- Method: Baked
- Cuisine: Italian
Description
These stuffed zucchini boats are full of Italian flavors from the addition of basil, oregano, parsley, and fire-roasted tomatoes.
Ingredients
- 4 zucchini, halved and scooped out
- 1 lb. ground turkey
- 1 package of chopped frozen spinach, de-thawed
- 2 {15oz} cans of fire roasted tomatoes
- 2 1/2 teaspoons of basil
- 2 teaspoon of oregano
- 1 1/2 teaspoon of parsley
- 1 teaspoon of salt
- 1/2 teaspoon of cracked pepper
- 1 egg
- 1 garlic clove, minced
- 1 red pepper, diced
- 1 small onion, diced
- 2 Tablespoons of shredded mozzarella
Instructions
- Preheat oven to 375º.
- Cut off the ends and halve zucchini squash, scoop out the inside seeds of each. {leaving about a 1/4″ of squash}
- In a large bowl, add ground turkey, egg, red peppers, onion, garlic clove, basil, oregano, parsley, salt, and cracked pepper.
- De-thaw and squeeze the liquid out of chopped frozen spinach, and put into the meat mixture bowl.
- Mix all of the ingredients together until just combined, don’t over mix.
- Stuff each zucchini boat/halve with meat mixture and place in a 9×13 inch baking dish.
- Cover stuffed zucchini with diced fire roasted tomatoes.
- Place baking dish in oven for 45-50 minutes, until meat cooked through.
- After that time sprinkle with shredded Mozzarella and place back in oven for an additional 5 minutes.
- Remove from oven, let sit for 5 minutes to cool. Serve with a salad.
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Crock Pot Shredded Beef with Horseradish Aioli
Stuffed Poblano Peppers
