Cassie’s Ruminations

Italian Stuffed Zucchini Boats

This is my take on the many stuffed zucchini recipes out there. This one takes an Italian flair. It turned out quite nicely, and I’ll definitely try this again, maybe with a lemon-y take next time.

Italian Stuffed Zucchini Boats
Serves 3

3 medium large zucchini, about 3 lbs

For the filling:
1 tbsp olive oil
1 lb ground turkey
2 large cloves garlic, pressed
1/4 tsp onion powder
1/2 tsp dried oregano
1/4 tsp dried basil
1/8 tsp kosher salt
1/4 tsp black pepper
1 8-oz can tomato sauce

Preheat the oven to 350 degrees F.

Wash the zucchini and cut off both ends. Halve lengthwise and scoop out the seedy softer middles, leaving about a 1/4 inch all the way around, forming a boat-like shape. Chop the middle bits finely and set aside. Place the hollowed zucchini halves in a large baking dish that has been sprayed with non-stick spray or olive oil.

Heat the olive oil in a large skillet over medium high heat. Add the turkey and garlic. As the oil heats and starts to turn the garlic golden and fragrant, add the other spices and break up the turkey into small pieces as it browns. When the turkey is nicely browned, add the chopped zucchini middles and stir to combine. Cook for another 2-3 minutes or until the zucchini pieces are turning translucent. Add the tomato sauce and stir to combine. Remove the from the heat and let cool for about 15 minutes.

Spoon the filling evenly into the zucchini boat, packing well. Pour 1/2 cup water into the bottom of the dish. Cover the dish with foil and bake for 35-45 minutes, or until the zucchini is nice and tender.

Serve warm.