Turkey Zucchini Boats Healthy, colorful and delicious, these are an amazing way to use up your leftover turkey.

Ingredients

  • 3 mdzucchinis, washed, ends cut and halved lengthwise
  • 1 Tbspolive oil
  • 1/3 conions, chopped
  • 1/4 ccelery, chopped
  • 1/2 cred peppers, chopped
  • 1 cbutton mushrooms, chopped
  • 2 lgcloves garlic, pressed
  • 2 ccooked turkey, cubed
  • 1 1/2 cmarinara sauce
  • 1 Tbspitalian seasoning
  • 3/4 csharp white cheddar cheese, grated
  • 1/4 cpanko® breadcrumbs
  • 1 Tbspfresh parsley, chopped
  • 1/4 tspground himalayan sea salt, or to taste
  • 1/4 tspfreshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/2 cparmesan cheese, finely grated
  • 1/4 tspsmoked paprika

How to Make Turkey Zucchini Boats

  1. Preheat oven to 375ºF/190ºC and lightly grease a baking dish: set aside.
  2. Slice zucchinis in half lengthwise and scoop the flesh out with a melon baller, leaving about ¼-inch from the edges – reserve the flesh for other recipes. Place zucchini boats on the prepared baking dish; set aside.
  3. In a medium saucepan over medium heat, add oil and when hot, add onions and celery; sauté for 3 minutes. Add red peppers and sauté for 2 minutes. Stir in mushrooms and cook for 4 minutes. Add garlic and quickly sauté for 1 minute. Add cooked turkey, Marinara sauce, Italian seasoning and sharp Cheddar cheese; stir until the ingredients are well blended.
  4. Remove from the heat and add breadcrumbs and parsley; stir well and taste and adjust if necessary.
  5. Evenly stuff the prepared zucchini half cavities. Sprinkle on Parmesan cheese to cover the filling and dust with smoked paprika.
  6. Wrap the dish with foil and transfer to the preheated oven; bake for 35 minutes.
  7. 25 minutes later, remove the foil and continue baking for the remaining 10 minutes.
  8. Remove from the heat and let it sit 5 to 10 minutes before serving. Yields 6 zucchini halves
  9. To view this recipe on YouTube, click on this link >>>>
    video

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