This dish is so simple and impressive, at the same time. I often prepare this one when I know that there will be company, but I don't have too much prep time on my hands. It is versatile, as well. You can use the turkey mixture to stuff your favorite vegetable---even bell peppers. Here, though, I use Zucchini and italian squash. If preferred, swap out the lean turkey meat for some ground white meat chicken. It pairs wonderfully over a bed of brown rice or whole wheat pasta of your choice. This comforting dish will leave you feeling completely satisfied in the belly---and looking forward to the delicious leftovers (if there are any!). Hope you enjoy!
Stuffed Zucchini Boats
Ingredients:
1 Tbsp. olive oil
1 small onion, chopped
1/4 cup fresh Italian parsley, chopped
1 egg
3 garlic cloves, minced
1 tsp. salt
1/4 tsp. black pepper
1/3 c. freshly grated parmesan
1/4 cup ezekiel or whole wheat bread crumbs
1 lb. lean ground turkey meat
2 large zuccini, halved lengthwise and crosswise
2 large Italian squash, halved lengthwise and crosswise
1-2 cups of your favorite, all natural marinara sauce--nothing with added sugars
Directions:
Preheat the oven to 400 degrees. Lightly drizzle the olive oil into a 9 x 13 inch baking dish. Whisk the onion, parsley, egg, garlic, salt, and pepper in a large bowl together. Stir in half of the grated cheese and all of the bread crumbs.
Next, use a spoon or a melon baller to scrape out the seeds and flesh of the zucchini and Italian squash (you want to leave about a 1/8 inch thick shell). Fill the zucchini and squash halves with the turkey mixture. Divide and mound each as evenly as possible.
Arrange the stuffed vegetables in the baking dish. Pour the sauce over the top of the boats and sprinkle with the remaining grated cheese.
Bake, uncovered, until the vegetables are tender and beginning to brown. An internal thermometer should read 165 degrees F. Transfer the veggies to a platter and serve with your choice of brown rice, whole wheat pasta or even a sweet potato!
