If you’ve ever come home and wondered what you're going to make for dinner, wonder no more. Actress Eva Longoria has shared her family recipe for turkey-stuffed zucchini boats, promising that “the tender squash and savory filling combine beautifully for a warm, comforting meal.” She suggests buying larger squash because they’re easier to hold while scraping out the seeds and soft core, though she cautions to be careful not to cut out too much or they may split while baking. Hopefully, this recipe will be one you can make part of your recipe collection as well.
Servings: 4
Ingredients:
- • 2 tbsp extra-virgin olive oil
- • ½ small white onion, chopped
- • 2 medium garlic cloves, minced
- • 1 lb. ground turkey
- • 1 tbsp dried Italian seasoning
- • ¼ tsp crushed red pepper
- • 1¼ tsp kosher salt, divided
- • ½ tsp freshly ground black pepper, divided
- • 1 tbsp tomato paste
- • 1 14.5-oz can diced tomatoes, undrained
- • 4 large zucchini
- • 2 oz Parmesan cheese, grated (about ¼ cup)
- • Fresh basil leaves, chopped
Directions:
- •Preheat oven to 375°.
- • Heat oil in a large skillet over medium high.
- • Add onion; cook, stirring often, until translucent and starting to brown, 5 minutes.
- • Stir in garlic; cook, stirring constantly, until fragrant and starting to brown, about 1 minute.
- • Add turkey, Italian seasoning, crushed red pepper, ¾ teaspoon of the salt and ¼ teaspoon of the black pepper.
- • Cook, stirring often to crumble turkey, until browned, about 7 minutes.
- • Move turkey mixture to one side of pan and use a large spoon to remove and discard any excess fat.
- • Stir in tomato paste; cook, stirring constantly, until fragrant, 1 minute.
- • Stir in diced tomatoes.
- • Reduce heat to low; cook, stirring occasionally, until sauce is thickened, 12 to 15 minutes.
- • Using a small spoon, carefully scrape out seeds and soft core of each zucchini half; discard seeds.
- • Season each “boat” with remaining ½ teaspoon salt and ¼ teaspoon black pepper.
- • Place on a large rimmed baking sheet.
- • Spoon turkey mixture into each boat, and top with Parmesan.
- • Bake 20-25 minutes, until squash is tender when pierced with a fork.
- • Sprinkle with basil leaves, and serve.
