Mediterranean Zucchini Boats
Ingredients
The zucchini and filling
-
3
medium
zucchini
-
1
pound
ground turkey sausage
-
½
cup
chopped yellow onion
-
4
cloves
garlic
-
2
tablespoons
dried oregano
-
1
egg
lightly beaten
-
1
cup
bread crumbs
-
½
cup
pitted kalamata olives
-
½
cup
sun dried tomatoes
-
¾
cup
fresh basil
-
¼
cup
pine nuts
-
¼
cup
freshly grated Parmesan cheese
Seasoning and oil
-
2
tablespoons
extra virgin olive oil
-
1
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
Instructions
- Preheat the oven to 375°F.
- Slice the zucchini in half lengthwise and scoop out the pulp, setting it aside.
- In a skillet, heat olive oil over medium-high heat and cook the ground turkey sausage for 5 minutes.
- Add the chopped onion, garlic, oregano, salt, and pepper, and cook until the onion softens.
- Stir in the reserved zucchini pulp and cook until the turkey is no longer pink.
- Remove from heat and mix in the egg, bread crumbs, olives, sun dried tomatoes, ¾ of the basil, pine nuts, and half of the Parmesan cheese.
- Stuff the mixture into the zucchini halves and place them in a baking dish.
- Sprinkle with the remaining Parmesan cheese, cover with foil, and bake for 30 minutes.
- Uncover and bake for an additional 10-15 minutes until the zucchini is tender.
- Serve hot, topped with the remaining basil and more Parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
540
Total fat
31g
Total carbohydrates
35g
Total protein
33g
Sodium
1881mg
Cholesterol
130mg
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