Italian stuffed Zucchini Boats - Recipes Blogs

Italian stuffed Zucchini Boats

My daughter, Megan, told me the other day about this delicious recipe from pinterest, Italian Stuffed Zucchini Boats.  The next day I looked it up and the recipe came from the blog Valerie's Kitchen.  I happened to have met Valerie years ago at an event.  I've made many of her recipes so I wasn't surprised how good this was.  This serves 4-6 but I have no problem making this for just my husband and I as the leftovers were just as good!Valerie's recipe serves 6 but she served it with rice.  I didn't make any sides and ended up eating two.  So GOOD!

Recipe slightly adapted from Valerie's Kitchen. I made a few changes but you can view Valerie's recipe here.  

I loved this sauce, it was packed with flavor!Favorite brand of Ground Turkey      

Ingredients:3 medium zucchini1 (26 ounce) jar tomato basil marinara, divided (I used Muir Glen)1 tablespoon olive oil1/2 cup chopped onion1/3 cup chopped red bell pepper1 teaspoon minced fresh garlic 1/2 cup chopped button mushrooms or cremini (baby bella)1 pound lean ground turkey1/4 cup chopped fresh Italian parsley1 teaspoon Italian seasoning1/2 teaspoon saltFresh ground black pepper, to taste1/4 teaspoon crushed red pepper, or to taste1 1/2 cups shredded mozzarella cheese1/4 cup shaved or shredded Parmesan2 tablespoons Italian style panko bread crumbs
Instructions:1.  Preheat oven to 375 degrees.  2.  Measure out 1 cup of the marinara sauce and set aside. 3.  Trim ends from zucchini and slice in half, lengthwise. Use the tip of a teaspoon to scoop out the flesh from the interior of the zucchini, so they resemble boats.  Chop the zucchini flesh and set aside.4.   Place the scooped out zucchini boats into a 13" x 9" baking dish Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside. (Don't worry about the liquid in the pan a...
Source: Dawn s Recipes