6:27 PM
Italian Stuffed Zucchini Boats
Serves: 5 (2 zucchini halves each)
5 medium zucchini (make sure they are uniform in size)
24 oz jar of spaghetti sauce
2 tbsp. olive oil
1 lb. lean ground beef or ground turkey (I used 1/2 lb. of each)
1/2 cup chopped onion
2 tsp. minced garlic
1/2 cup chopped red bell pepper
1/2 cup chopped mushrooms
1 tbsp. dried parsley
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp. Panko bread crumbs
1. Preheat oven to 375 degrees. Measure out 1 cup of the spaghetti 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, chop it and set aside. Place the scraped out zucchini boats into a 13x9 baking dish and add 1 inch of water. Cover with foil and bake in preheated oven for 20 minutes. Remove from oven and set aside to cool.
3. While zucchini is baking, heat olive oil in a large skillet over medium heat. Add meat, onion, bell pepper and garlic to the skillet and cook, stirring to break up the meat. Continue to cook and break up meat until the meat is cooked through. Drain any grease.
4. Add the chopped zucchini, mushrooms and remaining spaghetti sauce (reserving 1 cup for later), parsley, Italian seasoning, salt and black pepper. Stir well and bring to a simmer. Reduce heat and allow to simmer over low heat for 10 minutes.
5. Remove the partially cooked zucchini from the baking dish and drain the water. Pour 1 cup of spaghetti sauce into the dish and place zucchini boats on top.
6. Divide the filling between the boats. Cover the dish with foil and bake for 20 minutes. Remove the dish and set the oven to broil.
7. Remove foil and sprinkle zucchini boats with both cheese and the Panko. Broil uncovered for a couple of minutes, until cheese is melted and Panko is golden brown.
Portion Fix containers: 1 red, 2 green, 1 blue, 1 tsp.
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