Turkey Stuffed Zucchini Boats
Ingredients:
1 Tbs olive oil, plus extra for drizzling
1 lb ground turkey
1 c rice (I combine white rice and brown rice)
1 onion, minced
1 jar marinara sauce ( I used Bertolli), reserve half for the pan
4 zucchini
2Tbs Italian seasoning
1 1/2 tsp garlic powder
1 tsp salt
1 tsp pepper
1/2 c Parmesan
1/4 c bread crumbsMozzarella cheese
Preheat oven to 400*
Cook rice in your usual method. As rice cooks mince the onion and cut zucchinis in halves (long ways). To create the "boats" use a small spoon or scoop to scrape out the flesh of the zucchinis. Chop the zucchini that you've scooped out into small pieces and set aside.
Put the zucchini boats on a baking sheet skin side facing up- drizzle with olive oil and roast in the oven- when the stuffing is ready your zucchinis will be ready.
Heat a large skillet over medium-high heat, cook ground turkey in olive oil until cooked through and no longer pink. Drain turkey if needed.
Add onion, zucchini, half of the sauce, Italian seasoning, garlic powder, salt, pepper and Parmesan. Stir to combine and cook over medium heat for about 10 minutes. Take boats out of the oven. In a 9x13 inch Pan, coat the pan with remaining tomato sauce and place boats in the sauce. This is when I stuffed a few of the boats for the no-carb versions. Otherwise, add rice and breadcrumbs stir well and then stuff the zucchinis. Sprinkle mozzarella cheese on the top.
Place in the oven for 10-15 minutes or until cheese is bubbly and light brown.
Enjoy!
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