Recipe of Ultimate Italian stuffed zucchini boats

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The ingredients needed to make Italian stuffed zucchini boats:

1. Make ready 3 medium, uniformly-sized zucchini
2. Get 1 (24 oz) jar tomato basil marinara, divided
3. Take 1 tablespoon olive oil
4. Make ready 1 lb ground turkey or Italian sausage
5. Make ready 1/3 cup diced onion
6. Prepare 1 tablespoon minced garlic
7. Get 1/3 diced red bell pepper
8. Take 1/2 cup chopped mushrooms
9. Get 1/4 cup chopped Italian parsley
10. Prepare 1 tablespoon Italian herb seasoning
11. Make ready 1/2 teaspoon kosher salt
12. Prepare to taste Fresh cracked black pepper
13. Make ready 1/4 teaspoon red pepper flake
14. Prepare 1 1/2 cup shredded mozzarella cheese
15. Take 1/4 cup shaved parmesan
16. Make ready 3 tablespoon Italian Panko bread crumbs

The zucchini maintains its structure and cooks without being mushy, while the filling is a soft. Tender baked vegetarian zucchini boats recipe with a delicious Italian stuffing. This simple vegetarian zucchini recipe makes a healthy side dish, or light meal. Our vegetarian stuffed zucchini boats make the perfect healthy weeknight dinner.

Instructions to make Italian stuffed zucchini boats:

1. Preheat oven to 375 degrees F. Measure out 1 cup of the marinara sauce and set aside.
2. Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside. Place the scooped out zucchini boats into a 13"x 9" baking dish and add about 1" of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly.
3. Add olive oil to a 12" skillet and place over MEDIUM heat. Add turkey (or beef), onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat.
4. Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes.
5. Remove partially cooked zucchini from baking dish and pour off water. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce.
6. Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL.
7. Remove foil and sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Place dish in oven, watching closely, and cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown.

This simple vegetarian zucchini recipe makes a healthy side dish, or light meal. Our vegetarian stuffed zucchini boats make the perfect healthy weeknight dinner. They are easy to make and very versatile. Enjoy these vegetarian zucchini boats with your family or friends sometime, and I know you'll love them as much as we did. Serve Italian Stuffed Zucchini Boats with basil garnish and side salad.

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