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Italian Stuffed Zucchini Boats

Healthy Italian Stuffed Zucchini Boats

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  • Author: Adeline Parker
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 70 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop, Oven
  • Cuisine: Italian
  • Diet: Low Fat

Description

Healthy Italian stuffed zucchini boats filled with lean ground turkey, vegetables, marinara sauce, and cheese, baked until tender and topped with melted cheese and breadcrumbs.

Ingredients

  • 3 medium, uniformly-sized zucchini
  • 1 (24 to 26 ounce) jar tomato basil marinara sauce, divided
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey or beef
  • 1/3 cup diced onion
  • 1 teaspoon minced garlic
  • 1/3 cup chopped red bell pepper
  • 1/2 cup chopped brown button (cremini) mushrooms
  • 1/4 cup chopped fresh Italian parsley
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1.5 cups shredded part-skim mozzarella cheese
  • 1/4 cup shaved or shredded Parmesan cheese
  • 2 tablespoons Italian style panko bread crumbs

Instructions

  1. Preheat your oven to 375°F (190°C). Measure out 1 cup of the marinara sauce and set it aside.
  2. Trim the ends from the zucchini and slice them in half lengthwise. Using the tip of a spoon, carefully scoop out the zucchini flesh, leaving a 1/4-inch border to form ‘boats’. Chop the scooped-out zucchini flesh and set it aside.
  3. Place the hollowed-out zucchini boats into a 13×9 inch baking dish. Add about 1 inch of water to the bottom of the dish. Cover with foil and bake in the preheated oven for 20 minutes, until just slightly fork-tender. Remove from the oven, cool slightly, and pour off the water.
  4. Meanwhile, heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the ground turkey or beef, diced onion, and chopped red bell pepper. Cook, breaking up the meat with a spoon, until the meat is browned and the vegetables are softened, approximately 8-10 minutes. Drain any excess fat.
  5. Stir in the minced garlic, chopped zucchini flesh, chopped mushrooms, the remaining marinara sauce from the jar (do not use the reserved 1 cup yet), chopped fresh Italian parsley, Italian seasoning, salt, freshly ground black pepper, and crushed red pepper flakes (if using). Stir well to combine. Bring to a simmer, then reduce heat and let it gently simmer over low heat for about 15 minutes.
  6. Pour the 1 cup of reserved marinara sauce into the bottom of the empty baking dish. Place the partially cooked zucchini boats on top of the sauce.
  7. Divide the savory filling mixture evenly among the zucchini boats, mounding it slightly. If you have extra filling, spoon it around the zucchini boats in the dish.
  8. Cover the baking dish again with foil and bake for another 20 minutes, or until the zucchini is completely fork-tender.
  9. Remove the dish from the oven and set your oven to BROIL. Remove the foil and sprinkle the shredded mozzarella, shaved Parmesan, and Italian style panko bread crumbs over the zucchini boats.
  10. Return the dish to the oven under the broiler, watching closely, and cook for just a couple of minutes until the cheese is melted and bubbly, and the bread crumbs are golden brown. Serve immediately.

Notes

  • Use lean ground turkey or beef for a healthier option.
  • Crushed red pepper flakes add heat; adjust to taste.
  • Watch closely under the broiler to avoid burning the cheese and breadcrumbs.

Find it online: https://www.cookeryjoy.com/healthy-italian-stuffed-zucchini-boats/