The Pioneer Woman Tasty Kitchen
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Turkey Stuffed Zucchini Boats

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Level: Easy

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Description

Low carb, veggie packed dinner that makes an excellent leftover lunch.

Ingredients

  • 3 whole Zucchini
  • 2 Tablespoons Olive Oil, Plus 1 Tablespoon Reserved
  • ½ cups Onion, Chopped
  • 3 cloves Garlic, Minced
  • 1 pound Ground Turkey
  • 3 Tablespoons Sherry Wine
  • 1 cup Fresh Baby Spinach
  • 2 whole Tomatoes, Diced
  • 1 Tablespoon Dried Basil (if You Have Fresh, Use It!)
  • ½ teaspoons Dried Rosemary (if You Have Fresh, Use It!)
  • ¼ teaspoons Red Pepper Flakes
  • 1 teaspoon Salt
  • ¼ teaspoons Pepper
  • ¾ cups Grated Parmesan Cheese (plus Extra For Sprinkling)
  • 1 whole Egg, Lightly Beaten

Preparation

1. Preheat oven to 375 F. Fill a large baking dish with enough water to just cover the bottom.

2. Cut the zucchini in half lengthwise, scooping out the insides and leaving the shells with 1/4 inch thick walls.

3. Heat 2 tablespoons of oil in a pan over medium-high. Saute the onion and garlic for about 2 minutes. Remove it from the pan and set aside.

4. In the same pan, heat 1 tablespoon of oil over medium high. Lightly brown the ground turkey for about 6 minutes, or until no longer pink.
Drain excess fat.

5. Add the onion and garlic mixture to the ground turkey. Stir in the sherry wine, baby spinach, tomatoes, dried basil, dried rosemary, red pepper flakes, salt and pepper. Cook for about 2-3 minutes or until spinach has wilted. Remove pan from heat and cool (note: the cooling is a very important step!).

6. Once cooled, add the Parmesan cheese and lightly beaten egg (you want the mixture nice and cool so that the egg doesn’t cook).

7. Fill the zucchini shells with the turkey mixture and sprinkle the tops with extra Parmesan cheese. Place the zucchini boats in the baking dish.

8. Bake for 40 minutes or until golden brown.

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