Italian stuffed zucchini boats. The range includes marine equipment, materials, accessories for boats and boats. Accessories, tools, boat care products, and more! Trim the ends from the zucchini and slice them in half lengthwise.

Less guilt but tons of flavor. These Italian Stuffed Zucchini Boats have changed my feelings when it comes to Italian food. For this Italian stuffed zucchini, I opted for an easy bolognese sauce that goes right in the zucchini boats and then all you have to do is add cheese on top before you bake them!

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Ingredients requirements - Italian stuffed zucchini boats:

Provide 3 of medium, uniformly-sized zucchini.
Need 1 (24 oz) for jar tomato basil marinara, divided.
You need 1 tablespoon for olive oil.
Provide 1 lb for ground turkey or Italian sausage.
Prepare 1/3 cup - diced onion.
Need 1 tablespoon minced garlic.
You need 1/3 diced red bell pepper.
Need 1/2 cup for chopped mushrooms.
Provide 1/4 cup - chopped Italian parsley.
You need 1 tablespoon of Italian herb seasoning.
Need 1/2 teaspoon of kosher salt.
Provide to taste - Fresh cracked black pepper.
You need 1/4 teaspoon red pepper flake.
You need 1 1/2 cup shredded mozzarella cheese.
Give 1/4 cup for shaved parmesan.
Provide 3 tablespoon - Italian Panko bread crumbs.

Use extra-lean ground beef (or ground turkey!) and saute that with minced up carrots, celery, onions and garlic. Serve Italian Stuffed Zucchini Boats with basil garnish and side salad. But these Stuffed Italian Zucchini Boats actually dabble in both realms. Tender zucchini stuffed with a savory, pillowy blend of veggies, pork and spice.

Italian stuffed zucchini boats how to cook:

Preheat oven to 375 degrees F. Measure out 1 cup of the marinara sauce and set aside..
Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside. Place the scooped out zucchini boats into a 13"x 9" baking dish and add about 1" of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly..
Add olive oil to a 12" skillet and place over MEDIUM heat. Add turkey (or beef), onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat..
Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes..
Remove partially cooked zucchini from baking dish and pour off water. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce..
Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL..
Remove foil and sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Place dish in oven, watching closely, and cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown..

In my estimation, it's the best stuffed zucchini recipe. Best of all - they're really simple to prep. Heck, most of the work is done in the food processor! Vegetarian Stuffed Zucchini Boats made using natural ingredients like our plant-based vegetarian meat replacement and homemade vegan ricotta cheese. These stuffed zucchini boats are the Italian deliciousness you've been craving. (Gluten-Free, Low-Carb, Plant-based, Vegan, Vegetarian ) Stuffed Zucchini Boats is a great diet refresh recipe too.

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