Cassie’s Ruminations

Italian Stuffed Zucchini, Redux

This is the latest iteration on my Italian Stuffed Zucchini, which I made this weekend. I’m finally really happy with the balance of tomato flavor in the filling 🙂

Italian Stuffed Zucchini Boats
Serves 4

4 medium or 2 huge zucchini, about 4 lbs

For the filling:
2 tsp olive oil
20 oz 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 28-oz can crushed tomatoes (I like San Marzano)
2 tbsp concentrated tomato paste

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 and place the dish in the oven.

Heat the olive oil in a large skillet over medium heat. Add the turkey and garlic and brown well over medium heat. When the garlic is golden and fragrant and 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 tender and translucent. Add the crushed tomatoes, tomato paste, and remaining herbs and spices and stir to combine. Remove the skillet from the heat and let cool for about 5 minutes.

Remove the zucchini boats from the oven and place the pan next to the skillet. Spoon the filling evenly into the zucchini boats, packing well. Bake for 20-30 minutes, or until the zucchini is nice and tender and the filling is bubbling and starting to brown just a bit on the top.

Serve warm.