Turkey zucchini boats are one of my favorite healthy weeknight meals. They’re hearty and packed with veggies, and they look pretty! We usually eat them with brown rice, but you could serve them with anything — potatoes or a salad would do nicely.
I will admit, every time I make these my husband says, “They fall apart when I try to cut them. Why don’t you just cook all the ingredients together?” And that’s a fair criticism. But I’ve taken his suggestion, cut up the zucchini, and cooked everything as a skillet, and the bottom line is it just doesn’t taste as good. Roasted zucchini and sauteed zucchini aren’t the same, plus the boats soak up all the flavor. So, as far as I’m concerned, long live the zucchini boat!
Note: This makes a lot of extra filling. You could just eat it with more rice, or get creative! Try stuffing it in a sweet potato.
Makes 4 servings, plus extra filling
Ingredients
4 zucchini
1/2 yellow onion, diced
1 lb. ground turkey
1 cup diced tomatoes
1 can corn, drained
1 tablespoon and 1/4 teaspoon garlic powder, separated
1/2 teaspoon thyme, separated
salt and pepper, to taste
1 1/2 cups shredded mozzarella
Directions
1. Preheat oven to 350 degrees.
2. Cut ends off zucchini and slice lengthwise. Using a small spoon, scoop out insides, leaving 1/4 inch around edges of zucchini. Chop scooped out flesh and set aside.
3. Place zucchini boats on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Rub zucchini to cover completely. Lay zucchini flesh-side down on baking sheet and roast for 10 minutes. Flip and roast 6 more minutes, or until zucchini starts to soften but is still firm.
4. While zucchini is in the oven, heat a large skillet over medium heat. Add olive oil and saute onion until softened. Add turkey, 1/4 teaspoon garlic powder, 1/4 teaspoon thyme, and salt and pepper. Cook until turkey is no longer pink. Transfer to a small bowl.
5. Heat more olive oil in same skillet over medium heat. Add chopped zucchini, tomatoes, corn, 1 tablespoon garlic powder, 1/4 teaspoon thyme, and salt and pepper. Saute until vegetables are softened. Add turkey and accumulated juices back to skillet. Stir and cook 1-2 minutes. Taste and adjust seasoning, as needed.
6. Using a large spoon, scoop as much filling as will fit into zucchini boats. (Note: you will have plenty of leftover filling.) Cover zucchini boats with mozzarella. Cook in oven about 5 minutes, or until cheese is melted. Broil on high about 2 minutes, or until cheese starts to brown.
7. Serve immediately with rice or other side.
