ground turkey zucchini boats stuffed w. bell pepper, mushroom, onion & tomato
 
Prep time
Cook time
Total time
 
Makes approximately 12 zucchini boats
Serves: 6-8
Ingredients
  • 6 zucchini, halved, insides removed and reserved
  • 1 lb. ground turkey
  • 1 tbsp. olive oil
  • 3 cloves garlic, minced
  • ½ - ¾ red onion, diced
  • 1 yellow bell pepper, diced
  • 2-3 Roma tomatoes, cored and diced
  • 4 cremini mushrooms, thinly sliced
  • Salt and pepper, to taste
  • 1 can (14.5 oz.) diced tomatoes
  • 2 cloves garlic
  • 2-3 tbsp. fresh basil, chopped
  • Shredded cheddar cheese, for topping
  • Fresh parsley, for garnish
Instructions
  1. Preheat oven to 350 degrees. Spray a large glass baking dish with cooking spray.
  2. Cut each zucchini in half vertically, then carefully scoop out the center of the zucchini, leaving about ½-inch of zucchini on the skin. Reserve the zucchini insides and set aside.
  3. Bring a large pot of water to a boil, then add zucchini halves and cook 2 minutes. Remove zucchini from water and place halves in glass baking dish.
  4. Next, warm a large skillet over medium-high heat, then add ground turkey and cook until done, about 8-10 minutes, breaking up the turkey into small pieces as it cooks.
  5. While turkey is cooking, place a medium skillet over medium heat. Once warm, add olive oil; add garlic, red onion and bell pepper. Cook until slightly soft, 3-5 minutes. Next, add tomatoes, mushrooms and zucchini insides, and cook another 1-2 minutes. Remove from heat, then pour vegetables into pan with the ground turkey.
  6. Place a small saucepan over medium heat, then add the can of diced tomatoes, garlic and basil. Bring the mixture to a simmer and cook 3-5 minutes. Season with salt and pepper.
  7. Pour tomato sauce into the pan with the turkey and vegetables, then mix. Season with salt and pepper.
  8. Spoon turkey mixture into the insides of the zucchini boats, then top with shredded cheddar cheese.
  9. Put zucchini boats in oven and cook 8-10 minutes, or until cheese melts. Remove from oven and let cool 5 minutes. Garnish with fresh parsley and serve.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2014/11/20/hop-on-board-ground-turkey-zucchini-boats-stuffed-w-bell-pepper-mushroom-onion-tomato/