Stuffed Zucchini Boats
A delicious blend of summer zucchini, tomatoes and herbs, paired with seasoned ground turkey and quinoa.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Stuffed Zucchini Boats
Prep Time35 Minutes
Servings6
Cook Time75 Minutes
Ingredients
1 ¾ pounds medium-sized zucchini
3 tablespoons extra virgin olive oil (divided)
1 pound ground turkey
¾ cup onion, finely chopped
2 tablespoons garlic, minced (divided)
â…“ cup currants (okay to substitute raisins)
1 ¼ teaspoon sea salt (divided)
1 ¼ pounds fresh Roma tomatoes
¾ cup cooked L&B Quinoa (¼ cup uncooked)
â…“ cup Italian flat-leaf parsley, chopped (divided)
â…“ cup fresh dill, chopped (divided)
¾ cup Parmigiano-Reggiano, grated (divided)
1 teaspoon black pepper
Directions
- Heat oven to 375 F.
- Trim zucchini ends. Halve lengthwise and scoop out inner flesh with a spoon or melon baller, leaving a “boat” for the stuffing. Finely chop the scooped-out flesh and set aside.
- In a large skillet on medium high heat, sauté 2 tablespoons oil, reserved chopped zucchini, ground turkey, onion, minced garlic (reserve 1 teaspoon), currants and 1 teaspoon salt, stirring occasionally for 10-15 minutes until liquid is evaporated and turkey is thoroughly cooked.
- Halve tomatoes, remove core, and put in blender or food processor with ¼ teaspoon salt and remaining garlic. Puree on high until completely smooth.
- Coat a 9×13 baking pan with remaining olive oil. Pour tomato sauce in pan.
- Combine the ground turkey mixture with cooked quinoa, herbs (reserve 1 tablespoon of each herb), ½ cup cheese and ½ teaspoon of pepper; mix well. Spoon mixture into the zucchini boats and arrange on top of tomato sauce in baking pan. Top with any remaining meat and quinoa mixture.
- Cover pan with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes. Garnish with remaining herbs and cheese and serve.
35 minutes
Prep Time
75 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Green Zucchini, 0.33 Pound
$0.99 avg/ea$2.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
L&B Fresh All Natural Ground Turkey, 16 Ounce
$7.99$0.50/oz
Vidalia Yellow Sweet Onions, 1.25 Pound
Huge Deal
$1.99 avg/ea was $2.86 avg/ea$1.59/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Sun-Maid Zante Currants, 8 Ounce
$4.49$0.56/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Roma Tomatoes, 0.25 Pound
$0.62 avg/ea$2.49/lb
L&B Organic Tricolor Quinoa, 1 Pound
$4.49$4.49/lb
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
L&B Fresh Dill, 0.75 Ounce
$3.49$4.65/oz
L&B Parmigiano-Reggiano Cheese, 1 Pound
Deal
$19.99/lb was $24.99/lb$19.99/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Directions
- Heat oven to 375 F.
- Trim zucchini ends. Halve lengthwise and scoop out inner flesh with a spoon or melon baller, leaving a “boat” for the stuffing. Finely chop the scooped-out flesh and set aside.
- In a large skillet on medium high heat, sauté 2 tablespoons oil, reserved chopped zucchini, ground turkey, onion, minced garlic (reserve 1 teaspoon), currants and 1 teaspoon salt, stirring occasionally for 10-15 minutes until liquid is evaporated and turkey is thoroughly cooked.
- Halve tomatoes, remove core, and put in blender or food processor with ¼ teaspoon salt and remaining garlic. Puree on high until completely smooth.
- Coat a 9×13 baking pan with remaining olive oil. Pour tomato sauce in pan.
- Combine the ground turkey mixture with cooked quinoa, herbs (reserve 1 tablespoon of each herb), ½ cup cheese and ½ teaspoon of pepper; mix well. Spoon mixture into the zucchini boats and arrange on top of tomato sauce in baking pan. Top with any remaining meat and quinoa mixture.
- Cover pan with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes. Garnish with remaining herbs and cheese and serve.