A nutritious meal with a playful presentation, these Turkey Zucchini Boats are a delectable way to enjoy a wholesome and satisfying meal.
3 medium zucchini
½ pound ground turkey
½ medium yellow onion, diced
1 large tomato, diced
1 tablespoon tomato paste
2-3 garlic cloves, minced
2 tablespoons olive oil
¼ cup chicken stock
1 ½ teaspoon Italian seasoning
2 tablespoons chopped parsley or thyme
salt and pepper
Preheat the oven to 375°F.
Sauté the onion for about 5 minutes, until it starts to become translucent.
Push the onions to the outside of the pan and add a tablespoon of the oil and the tomato paste to the center of the pan. Stir the tomato paste for about 30 seconds, without incorporating the onions. Incorporate the tomato paste into the onions and then add the ground turkey, salt, and Italian seasoning. Cook until the turkey is just lightly browned.
Add the chopped tomatoes, garlic, and the chicken stock to the turkey mixture, continuing to cook for about one minute, until garlic is fragrant. Remove from heat.
Cut the zucchini in half lengthwise, trim the ends, and scrape out the seeds to hollow out the middle of the zucchini.
Place parchment on a sheet pan or casserole dish and drizzle with oil. Lay the zucchini on the prepared pan. Lightly season the zucchini with a pinch of salt and pepper.
Mound about ¼ cup turkey mixture into each zucchini boat. Drizzle with oil, and bake for about 30 minutes, until the zucchini is tender.
Top each zucchini boat with grated parmesan and return to the oven for about 3-5 minutes, until the cheese is melted.
Sprinkle with chopped parsley or thyme. Serve as is, or with marinara sauce or pesto.