Ingredients: |
Ingredients: 3-5 zucchini, halved lengthwise
1 pound ground turkey or chicken breast
2 tablespoons extra-virgin olive oil
1 red onion, finely chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic, chopped
1 teaspoon Worcestershire sauce
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ cup tomato sauce, or to taste
1 tablespoon freshly grated Parmesan cheese
salt and ground black pepper to taste
1 bag Parmesan cheese
1 bag mozzarella cheese
(Can also use favorite spaghetti sauce instead of spices and sauces.)
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Directions: |
Directions:Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Scoop the flesh from the zucchini halves using a melon baller, starting about 1/2 inch from one end, creating a 'boat'. Chop and reserve zucchini flesh. Place the zucchini boats face down onto the prepared baking sheet.
Bake zucchini boats in the preheated oven for 15 minutes. Flip over the halves using tongs and line each zucchini boat with bag of parmesan cheese.
Heat a large skillet over medium-high heat. Cook and stir ground meat in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Add homemade or store bought spaghetti sauce. (Heat olive oil in a non-stick pan over medium heat; cook and stir onion, jalapeno pepper, and zucchini flesh in the hot oil until onion is slightly softened, about 5 minutes. Add garlic, Worcestershire sauce, basil, and oregano; stir well. Mix in chicken mixture, tomato sauce, 1 tablespoon Parmesan cheese, salt, and pepper.) Scoop sauce mixture into the zucchini boats; sprinkle each boat with fresh Parmesan and mozzarella cheeses.
Bake in the preheated oven until cooked through and cheese is melted, 25 to 30 minutes. |
This recipe for Stuffed Zucchini Boats is from