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Zucchini Boats

Zucchini Boats

Zucchini Boats
Print Recipe
Author: Annie Chesson
Servings
4 servings
Servings
4 servings
Zucchini Boats
Print Recipe
Author: Annie Chesson
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 F.
  2. Slice zucchini evenly in half. Scoop out the insides with a spoon, leaving a thin layer of the "meat" for structure. Add the scooped out "meat" into a bowl and set aside for later.
  3. Place the zucchini boats on a foil lined baking sheet, season with salt and pepper, and bake for 10 minutes.
  4. Meanwhile, prepare your filling.
  5. In a large skillet over medium high heat, add 2 teaspoons of olive oil, your ground turkey, and your turkey sausage (casing removed).
  6. Season with salt and pepper.
  7. Break apart with your spoon and brown (about 5 minutes).
  8. When the meat is brown, remove to a plate and set aside.
  9. In the same pan, add 2 more teaspoons of olive oil and your onion, green pepper, and garlic.
  10. Season with salt and pepper.
  11. Cook until veggies have softened (about 3 minutes).
  12. Add the turkey back in with the veggies along with the zucchini meat you set aside earlier, tomato paste, oregano, and Italian seasoning. Stir until the mixture is thoroughly combined - season to taste with salt and pepper.
  13. Turn off the heat and add most of your cheese - set some aside to sprinkle on top of the stuffed zucchini boats - stir until totally combined.
  14. Divide the filling into four sections (it is easiest to just section it up in your pan).
  15. Stuff each zucchini boat with the filling - pressing it down if it is too heaping.
  16. Sprinkle the remaining cheese over each stuffed zucchini, and bake for 10 minutes.
  17. Remove from the oven and serve! Optional toppings include sliced basil and paprika.
Recipe Notes

For you 21 Day Fix people, here are your container amounts per serving:

  • 1-1/4 green (zucchini, onion, green pepper)
  • 1/2 red (turkey)
  • 1 blue (cheese)
  • 1 teaspoon (olive oil)
  • Basil, garlic and paprika are “free”
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