Zucchini Boats

And then there was zucchini . . .

The “quarantine garden” is being loved on daily and the harvest is plenty. The zucchini plant is almost as tall as me this year, thanks to some amazing composting material. So, here we go, trying new recipes for zucchini 😬.

Everyone loved this! It is stuffed with a ground turkey mixture, combined with a few other goodies and a bit of Italian flavoring. Even the kids will enjoy this zucchini because it tastes like lasagna 😛! The recipe is adapted from The Life Jolie, thank you very much!

INGREDIENTS -

4 medium sized zucchini
1 tsp sea salt, divided
1 tsp ground pepper, divided
1 Tbsp olive oil
1 Tbsp avocado oil
1/4 cup thinly sliced and diced red onion
2 garlic cloves, minced
1 pound ground organic turkey
1 tsp Italian seasoning, or mix basil & oregano together
3 Tbsp grated romano or parmesan cheese
1 - 8 oz can tomato sauce
4 oz water
1 medium tomato, finely diced
1 cup cooked rice or cauliflower rice
1 cup shredded mozzarella cheese

Preheat the oven to 400 degrees. Line a large baking dish with parchment paper or foil, it makes the clean up so much easier 😀. Slice the zucchini in half longwise and using a spoon, scoop out the softer middle and seeds.

Rub the olive oil into the zucchini and sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Place in the oven to roast for 15 minutes, then remove from oven and set aside. I’ve made this recipe also using a large zucchini sliced into 4 boats, it took 30 minutes to roast, so adjust your cooking time if you use a big one!

While the zucchini is roasting, heat the avocado oil in a large fry pan to medium high. Add the garlic and onion, stir for 5 minutes. Add the ground turkey, 1/2 tsp salt, 1/2 tsp pepper, and continue cooking until the meat is done. Reduce heat to low and add the Italian seasoning, 3 Tbsp romano or parmesan, tomato sauce, water (use tomato sauce can and fill to half for measurement), diced tomatoes, and rice. Allow to simmer for 5 minutes.

Divide the mixture between each zucchini boat, then top with the mozzarella cheese. Return to the oven for 15 minutes, uncovered.

And yes this tastes like lasagna! Next, I will need to try the recipe idea that slices zucchini longwise to be used as lasagna noodles 🤔.

Enjoy this - and your fresh harvest where ever it may come from - your back yard, your local CSA Farm, your neighbors, or your Farmers Market. Such a perfect season of fresh vegetables and healthy eats!

There might be more zucchini next week . . .