Mediterranean Zucchini Boats with Ground Turkey
20min
35min
3
556
Chef's Note
For a kid-friendly version, you can reduce the amount of olives and add a sprinkle of nutritional yeast on top for a cheese-like flavor without dairy. The zucchini boats can be partially prepared ahead of time - just store the cooked turkey mixture separately from the par-baked zucchini boats, then assemble and finish baking when ready to serve.
Tags
Ingredients
6 whole large zucchini
2 tablespoons olive oil
1.5 pounds lean ground turkey
1 medium red onion
1 medium red bell pepper
4 cloves garlic
1 cup cherry tomatoes
1/3 cup kalamata olives (pitted)
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons fresh lemon juice
1/4 cup fresh parsley
3 tablespoons pine nuts
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cut each zucchini in half lengthwise. Using a spoon, scoop out the flesh from the center of each zucchini half, leaving about 1/4-inch thick shell. Chop the scooped zucchini flesh and set aside.
- 3
Place the zucchini boats on a baking sheet lined with parchment paper. Brush with 1 tablespoon of olive oil and season with 1/4 teaspoon of salt. Bake for 10 minutes to soften slightly.
- 4
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened.
- 5
Add the minced garlic and diced red bell pepper to the skillet and cook for another 2 minutes.
- 6
Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until no longer pink.
- 7
Add the reserved chopped zucchini flesh, halved cherry tomatoes, and chopped kalamata olives. Cook for 3 minutes.
- 8
Stir in the dried oregano, ground cumin, paprika, remaining 3/4 teaspoon salt, and black pepper. Cook for 1 minute until fragrant.
- 9
Remove from heat and stir in the fresh lemon juice and chopped parsley.
- 10
Spoon the turkey mixture evenly into the partially baked zucchini boats. Return to the oven and bake for 15 minutes.
- 11
In a small dry skillet, toast the pine nuts over medium heat for 2-3 minutes until golden, shaking the pan frequently to prevent burning.
- 12
Remove the zucchini boats from the oven, sprinkle with toasted pine nuts, and serve immediately.
Nutrition Information (per serving)
556
69g
28g
19g
Reviews (0)
No reviews yet
Be the first to review this recipe!