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Mediterranean Zucchini Boats Recipe

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4.1 from 40 reviews

These Mediterranean Zucchini Boats are a flavorful and healthy dish featuring zucchini stuffed with a savory mixture of ground turkey sausage, olives, sun-dried tomatoes, pine nuts, and fresh herbs, baked to perfection and topped with Parmesan cheese. Perfect as a wholesome main course or an impressive side dish for any Mediterranean-inspired meal.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Zucchini Boats

  • 3 medium zucchini
  • 2 tablespoons extra virgin olive oil
  • 1 pound ground turkey sausage
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped yellow onion
  • 4 garlic cloves, pressed or minced

Stuffing Mixture

  • 1 egg, lightly beaten
  • 1 cup bread crumbs, divided
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup sun dried tomatoes in oil, drained and chopped
  • 1/2 cup chopped fresh basil, divided
  • 1/4 cup pine nuts
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F to prepare for baking the zucchini boats.
  2. Prepare the Zucchini: Slice each zucchini lengthwise from stem to stem. Carefully scoop out the pulp from each half, chop it finely, and set aside for the stuffing mixture.
  3. Cook the Turkey and Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey sausage and cook, stirring and breaking it up, for about 5 minutes until it starts to brown. Add the chopped onion, minced garlic, dried oregano, kosher salt, and black pepper. Stir in the reserved chopped zucchini pulp and continue cooking until the onion softens and the turkey is fully cooked with no pink remaining.
  4. Mix the Stuffing: Remove the skillet from heat. Stir in the lightly beaten egg, half of the bread crumbs, halved kalamata olives, chopped sun-dried tomatoes, three-quarters of the fresh basil, pine nuts, and half of the grated Parmesan cheese. Mix everything thoroughly to combine the flavors.
  5. Stuff the Zucchini Boats: Spoon the prepared stuffing evenly into each zucchini half. Arrange the stuffed zucchini in a baking dish measuring approximately 9×12 inches. Sprinkle the remaining bread crumbs and Parmesan cheese on top.
  6. Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes to allow flavors to meld and zucchini to soften.
  7. Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes or until the zucchini boats are fork-tender and the top is lightly golden.
  8. Garnish and Serve: Remove from the oven, sprinkle the remaining fresh basil and additional Parmesan cheese if desired. Serve hot and enjoy this delicious Mediterranean-inspired meal.

Notes

  • Feel free to substitute ground turkey sausage with ground chicken or beef if preferred.
  • If sun-dried tomatoes packed in oil are unavailable, you can rehydrate dry-packed sun-dried tomatoes in warm water before chopping.
  • For a gluten-free version, use gluten-free bread crumbs or crushed gluten-free crackers.
  • To add a bit of heat, sprinkle crushed red pepper flakes into the stuffing mix.
  • Leftover zucchini boats can be refrigerated for up to 3 days and reheated in the oven.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://allyumcooks.com/mediterranean-zucchini-boats-recipe/