Italian Stuffed Zucchini Boats
Italian Stuffed Zucchini Boats are the healthy weeknight meal you'll want to make again and again. This is a seriously easy recipe that's full of delicious flavor without all the guilt!
Ingredients
- 4 medium zucchini, cleaned, halved length-wise and seeds scooped out.
- Cooking spray
- ½ teaspoon Kosher salt + additional for precooking the zucchini
- ¼ teaspoon ground black pepper + additional for precooking the zucchini
- 1 Tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium red bell pepper, seeded and finely diced
- 2-3 cloves garlic, minced
- 1 pound ground turkey
- 1 teaspoon Italian seasoning
- 3 Tablespoons Romano cheese
- 1 8 ounce can tomato sauce
- 4 ounces water (½ of the empty tomato sauce can)
- 1 medium tomato, seeded and finely diced
- 1 cup cooked rice
- 1 cup Mozzarella cheese
Instructions
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Preheat the oven to 400 degrees and line a sheet pan with parchment or a silicone liner.
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Place zucchini halves cut-side up, onto the pan. Spray with cooking spray and sprinkle with salt and pepper to taste. Bake for 10 minutes and then remove from the oven and set aside.
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While the zucchini bakes, heat oil in a large skillet over medium high heat.
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Add onion and peppers to the pan and saute for around 4 minutes to soften.
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Add garlic and saute for 1 minute more.
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Add ground turkey and brown, breaking up with a wooden spoon around 3-5 minutes.
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Reduce heat to medium and season with ½ teaspoon salt, 1/ teaspoon pepper, Italian seasoning, Romano cheese, sauce, water and diced tomato. Saute for 5-7 minutes.
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Add cooked rice and stir to combine, remove from heat.
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Divide mixture between each zucchini boat and sprinkle each with mozzarella cheese.
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Bake uncovered for 15 more minutes and serve immediately.