Stuffed Zucchini Boats

Stuffed zucchini boats are the perfect dinner for anyone looking for a low-carb meal this is still decadent and filling. The best part is that you can stuff the boats with whatever you want and its very simple to make! In this recipe we used italian flavors and turkey sausage, but they can be altered to be vegetarian, or use any protein you want. Other zucchini boat ideas are Mexican boat with beans, avocado, cilantro and cheddar - or Asian boats with tofu, green onions, ginger and mushroom. In this recipe we’ll outline the way we did an Italian version, but the filling can be pretty much anything!

Ingredients for 3 servings:

• 3 large zucchinis

• Approx. 4 oz ground turkey (can also use tofu, ground beef, pork)

• 1 large bell pepper

• 1 onion

• 1/2 cup marinara (or your favorite tomato sauce)

• 1/4 cup shredded parmesan cheese

• fresh basil

• 1 tsp dried oregano

• 1 tsp red pepper flakes

• salt and pepper to taste

How its done:

First, preheat the oven to 400 degrees. Wash and prepare the zucchini by chopping off the stems and splitting them down the middle into six even halves. Carefully scoop our the inside of the zucchini halves with a spoon to create hollowed out boats. Sprinkle salt and pepper over the empty boats and place them on a cookie sheet. Bake for 15-20 minutes.

While the boats roast, assemble the filling. Heat about a teaspoon of oil in a skillet over medium heat. Once hot, add onion, finely diced, and stir. Once the onion starts to soften and become translucent, add bell pepper, finely diced. Stir until peppers begin to soften - about 5 minutes. Next add ground turkey (or protein alternative). Add oregano, pepper flakes and a pinch of salt and pepper. Stir for about 5 minutes.

Finally add marinara sauce and stir until it starts to lightly bubble. Reduces the heat to low and let it simmer for about 5 additional minutes, then turn off the heat and set skillet aside. At this time, the zucchini boats will come out of the oven. Now its time to fill!

Carefully use a spoon to fill each boat generously with filling - it’s okay if they overflow a little, since it’s all on a cookie sheet. Lastly, sprinkle the top of the filled boats with chopped fresh basil and grated parmesan. Place back in the oven and cook for another 20 minutes, or until cheese is melted and slightly browned.

Let the boats cool for 5-10 minutes before serving. Enjoy! Top with additional fresh basil, parsley or cheese if desired!

It’s best to enjoy these fresh, as they do not freeze or keep well - zucchinis have high water content and will likely become mushy upon reheating.