Description
These stuffed zucchini boats are full of Italian flavors from the addition of basil, oregano, parsley, and fire-roasted tomatoes.
Ingredients
Scale
- 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.
