Chef notes
Summer is peak zucchini season and whether you grow your own or buy it at the store, you’re likely in need of a new spin on this summer vegetable. Technically, zucchini is a fruit because it develops from the flower of the plant, but most recipes treat it as a vegetable. Thanks to its mild flavor, zucchini is extremely versatile and can be used in savory and sweet recipes alike.
Many zucchini recipes are Italian in origin, likely because zucchini originated in Italy in the 1800s and was introduced to the United States by Italian immigrants about 100 years later. This recipe for Stuffed Zucchini Boats is no exception, as it features marinara sauce, mozzarella and store-bought Italian seasoning, which is a blend of oregano, basil, garlic, onion, marjoram and rosemary.
Zucchini boats are incredibly easy to make for an easy weeknight family meal The entire recipe takes less than 40 minutes to make. The most time-consuming part is hollowing out the zucchini with a spoon or melon baller to create the “boats” for the filling. Don’t discard the seeds and flesh from the inside of the zucchini, as you can use it to make zucchini bread or muffins. You can even transfer it to a zip-top freezer bag and store it for up to three months.
Want something you can just pop in the oven super fast and get on the table? You can prep the boats a day in advance, store them covered in the refrigerator, and then top with the cheese right before baking. The leftovers hold up well when stored covered in the refrigerator and can easily be reheated in the microwave or a 350 F oven for about 8 to 10 minutes. Either way, they make a delicious combination of protein and vegetables, all in one delicious boat.
Technique Tip: When scooping out the zucchini, make sure not to scoop too close to the skin or else the the zucchini may tear. Leave at least ¼-inch thickness all around.
Swap Option: Instead of ground turkey, you can use ground beef, pork, chicken or chopped up leftover meat. For a vegetarian version, replace the meat entirely with a can of black beans.
Ingredients
- 4 medium zucchini, halved lengthwise and ends trimmed
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon Italian seasoning, divided
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped yellow onion
- 1 clove garlic, minced
- 1 pound 94% lean ground turkey
- 1½ cups marinara sauce, such as Rao’s
- 1 cup shredded mozzarella cheese
- chopped fresh basil leaves, for garnishing (optional)
Preparation
1.Preheat the oven to 375 F.
2.Using a spoon or melon baller, scoop out the seeds and flesh from inside the zucchini, taking care not to cut too deeply. Reserve the seeds and flesh for another use.
3.Place the zucchini on a parchment-lined baking sheet, with hollowed sides facing up. Sprinkle the zucchini with salt, pepper and 1/2 teaspoon Italian seasoning.
4.In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté for 2 minutes, stirring occasionally. Add the garlic and continue cooking for another 2 minutes. Increase the heat to medium-high, add the ground turkey and cook for about 8 minutes. Season with the remaining 1/4 teaspoon Italian seasoning.
5.Add the marinara sauce, stir to combine and simmer for 5 minutes. Remove the pan from the heat. Let the mixture cool slightly, then spoon evenly into zucchini boats.
6.Evenly distribute mozzarella over each zucchini boat. Bake for 20 minutes, until the cheese is golden and the zucchini is tender. Top with fresh basil and serve immediately.
