Mediterranean Zucchini Boats
Zucchini boats make the perfect vegetable vessel for ground turkey sausage, kalamata olives, sun dried tomatoes, pine nuts, basil, and Parmesan cheese for a Mediterranean take on everyone's favorite stuffed zucchini recipe.
Equipment
- 1 Skillet Large
- 1 Baking dish
Ingredients
Main ingredients
- 3 medium zucchini these get your boat shape and soak up all the yummy filling
- 2 tablespoons extra virgin olive oil adds that silky touch
- 1 pound ground turkey sausage the star protein with lots of flavor
- 2 tablespoons dried oregano brings that classic Mediterranean herb vibe
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup chopped yellow onion
- 4 cloves garlic pressed or minced
- 1 egg lightly beaten
- 1 cup bread crumbs divided
- ½ cup pitted kalamata olives halved
- ½ cup sun dried tomatoes in oil drained and chopped
- ½ cup chopped fresh basil divided
- ¼ cup pine nuts
- ¼ cup freshly grated Parmesan cheese
Instructions
Instructions
- Preheat your oven to 375°F (190°C), this gets ready for the final bake after your cooker work.
- Cut the zucchini in half lengthwise and scoop out seeds, makin' a nice boat shape ready to hold the filling.
- Heat olive oil in a skillet over medium heat until it shimmers, then toss in your chopped onion.
- Cook onions till translucent, about 5 minutes, then add minced garlic and stir for another minute so it don’t burn.
- Add the ground turkey sausage, oregano, salt, and pepper. Break the meat apart as you cook it until browned, takes about 10 minutes.
- Remove skillet from heat and let it cool a bit. Then mix in the beaten egg and half of your bread crumbs to the sausage mix.
- Spoon the filling evenly into the zucchini halves and sprinkle the rest of your bread crumbs on top for a crunchy crust.
- Place boats in a baking dish, cover with foil, and bake 20 minutes, then ditch the foil and bake another 10 till it’s golden and just right.
Notes
Serve hot topped with the remaining basil and more Parmesan cheese if desired.