Easiest Way to Cook Delicious Italian stuffed zucchini boats

Italian stuffed zucchini boats. This low-carb, Italian-inspired dish has so much going for it! It involves lean ground turkey, fresh veggies, and is topped with cheese and toasted bread. Chop the zucchini flesh and set aside.

It includes some of my favorite Mediterranean flavors and spices, and since I think With freshly grated Parmesan cheese, these scrumptious, spicy Italian zucchini boats were full of melty cheesy, veggie goodness in just half an. But these Stuffed Italian Zucchini Boats actually dabble in both realms. Tender zucchini stuffed with a savory, pillowy blend of veggies, pork and spice. You can cook Italian stuffed zucchini boats using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Italian stuffed zucchini boats

1. You need of medium, uniformly-sized zucchini.
2. You need of jar tomato basil marinara, divided.
3. Prepare of olive oil.
4. It's of ground turkey or Italian sausage.
5. It's of diced onion.
6. You need of minced garlic.
7. Prepare of diced red bell pepper.
8. It's of chopped mushrooms.
9. You need of chopped Italian parsley.
10. Prepare of Italian herb seasoning.
11. Prepare of kosher salt.
12. You need of Fresh cracked black pepper.
13. You need of red pepper flake.
14. It's of shredded mozzarella cheese.
15. Prepare of shaved parmesan.
16. Prepare of Italian Panko bread crumbs.

In my estimation, it's the best stuffed zucchini recipe. Italian sausage stuffed zucchini are a great alternative to lasagna with flavorful Italian sausage, red sauce, and cheese baked into tender zucchini. I look at the photo of these Italian Sausage Stuffed Zucchini Boats and I'm all like, "Oooh, that looks delicious. …but are probably complicated and a. Be the first to review this recipe.

Italian stuffed zucchini boats step by step

1. Preheat oven to 375 degrees F. Measure out 1 cup of the marinara sauce and set aside..
2. Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside. Place the scooped out zucchini boats into a 13"x 9" baking dish and add about 1" of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly..
3. Add olive oil to a 12" skillet and place over MEDIUM heat. Add turkey (or beef), onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat..
4. Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes..
5. Remove partially cooked zucchini from baking dish and pour off water. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce..
6. Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL..
7. Remove foil and sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Place dish in oven, watching closely, and cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown..

For this Italian stuffed zucchini, I opted for an easy bolognese sauce that goes right in the zucchini boats and then all you have to do is add cheese on top before you bake them! To thaw, place the stuffed zucchini boats in the refrigerator overnight. You can bake them again from there. Italian Stuffed Zucchini Boats and other delicious recipes for main dishes can be found at hamiltonbeach.com. Place zucchini boats in baking pan.