This is one of my favorite summer meals, and while we are still a ways from summer, it’s never too early to start thinking about those summertime eats! Zucchini boats are great because they are so versatile- you can stuff them with almost any kind of filling. While this is a more Italian-style filling with mozzarella and tomatoes, I’ve also made it with a taco filling for a Mexican flair and a Mediterranean-inspiried filling.
A similar version of my recipe can be found here. If you are interested in a Mexican-style zucchini boat, check out this link or if you prefer a Mediterranean version, check out this recipe.
Zucchini offer signifiant amounts of potassium, vitamin A and folic acid, so you can feel good about eating this fun and easy-to-make dish. Additionally, the side salad made up of chickpeas, avocados, carrots and tomatoes gives you extra boosts of protein, fiber and healthy monounsaturated fats. This dish is simple to make but looks a bit complex- impress your friends at your next dinner party and show off what you can do with zucchini!
- Prep: 15 Minutes
- Bake: 30 Minutes
- Total Time: 45 Minutes
Ingredients: Makes 4-6 servings
- 4 Zucchini, each about 6 inches long
- 1 Teaspoon Olive Oil
- 1/2 Large Onion, diced
- 1 Garlic Clove
- 3/4 Pound of Ground Turkey
- 1 Egg, beaten
- 1/3 Cup of Seasoned Bread Crumbs
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Dried Basil
- 1 (15-oz) Can of Diced Tomatoes
- 1 Cup Mozzarella Cheese, grated
To start, preheat the oven to 350 degrees. Salute the onions and garlic in a large skillet with the olive oil for about 3 minutes. Add the ground turkey to the skillet and cook until the turkey is brown and there is no more pink. Make sure to break the pieces of turkey up into smaller, separate pieces.
While this is cooking, cut each zucchini in half, long ways. Scoop out the insides of the zucchini with a spoon or melon baller. Once complete, place the zucchini halves onto a baking sheet with tin foil or parchment paper or a glass baking dish.
When the turkey has been fully cooked, remove it from the heat and add the beaten egg, breadcrumbs, oregano, basil and tomatoes. Mix together fully and then fill the zucchini boats with the mixture. Sprinkle the grated mozzarella cheese on top of each zucchini boat.
Bake in the oven for 25-30 minutes, until the cheese has melted and the zucchini is tender. Enjoy!
- Prep: 5 Minutes
- Refrigerate: 20 Minutes
- Total Time: 25 Minutes
Ingredients: Makes 4-5 servings
- 1 Can of Chickpeas, rinsed and drained
- 1 Avocado, pitted and diced
- 2 Large Carrots, peeled and chopped
- 1/2 Cup of Cherry tomatoes, cut into halves
- 3 Teaspoons of lemon or lime juice
- Salt and Pepper to taste
- Additionally you can add feta cheese crumbles, if desired
Combine the chickpeas, avocado, carrots and tomatoes together in a medium bowl. Mix the ingredients together gently. Add the lemon or lime juice and season with salt and pepper to taste. Refrigerate for at least 20 minutes before serving. Enjoy!
2 thoughts on “Turkey and Mozzarella Zucchini Boats with a Chickpea, Avocado, Tomato Salad”
Sounds yummy Kate — see you in a few
Like this one too Kate — healthy and makes me hungry!