What's For Dinner: Italian Zucchini Boats

I've always wanted to go on a gondola.
Floating down a little waterfront
having some sweet voice serenade me.
Hopefully digesting some lovely Italian meal. . .
Ah dreams. 
Yes I dream of digestion. And so I prove to you once & for all, I am a foodie.
To satiate my hunger
whilst I save away for that long awaited boat-ride
I make inspirational little dishes
that upon hitting my lips, trick me for a moment
transport me
to a wee little gondola
on a wee little waterway
a million miles away

So check out these Italian Zucchini Boats, & perhaps you too, may float away. . .
Italian Zucchini Boats
1 pound ground turkey
1/2 medium white or sweet onion, diced
1/2 green bell pepper, diced
1 1/2 cup mushrooms, diced
2 cloves garlic, peeled and minced
1 (15 oz) can tomato sauce or crushed tomatoes
2 tablespoons Italian seasoning (or a combination of parsley, oregano and basil)
Salt and pepper, to taste
Olive oil
1 egg, beaten
1/3 cup grated Parmesan cheese
4-5 medium-sized zucchini
1/2 cup shredded mozzarella cheese

Directions:
- Preheat the oven to 375 degrees.
- Heat a large skillet or saucepan over medium heat with enough olive oil to coat the pan (roughly 2 tablespoons). Add diced onion and pepper. Saute a few minutes until they begin to soften. Add garlic. Saute another minute, until fragrant.
- Add ground turkey. Use a spatula or wooden spoon to break up the turkey and combine with the onion mixture. Cook until meat is browned.
- Add mushrooms and tomato sauce (or crushed tomatoes). Stir to combine. Add italian seasoning or spices. Add salt and pepper to taste. Stir to combine.
- Continue cooking the filling until most of the liquid has evaporated and the mixture has thickened a bit. Once thickened, remove from heat and allow to partially cool.
- In the meantime, slice each zucchini lengthwise. Use a spoon to scoop out the insides of each zucchini half, leaving a shell that is roughly 1/4 inch thick all the way around. Place zucchini shells in a large baking dish that is filled with 1/4 inch water.
- Once the filling has cooled, stir in the Parmesan cheese and beaten egg.
- Scoop the filling into the empty zucchini shells.
- Carefully place the baking dish into the oven (careful not to spill the water!) and bake for 25-20 minutes.
- Remove from oven and top with shredded mozzarella cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted.

Thank  you A Dash of Sass for sharing such a yummy recipe!
Psst it's actually pretty healthy too (especially if you cut back on the cheese!)

6 comments:

DiamondsandTulle | July 27, 2010 at 11:31 PM

Yum yum yum...

xx Vivian @ http://diamondsandtulle.blogspot.com

Katie | July 28, 2010 at 1:40 AM

Those sound good!

The Simply Luxurious Life | July 28, 2010 at 7:04 AM

This looks like a great recipe and a great addition to a healthy lifestyle. Thanks for sharing. I always appreciate the passion of foodies. =) (probably cause I would have to say I am one as well)

enma | July 29, 2010 at 1:52 AM

Yum! I want to try this! except I'm confused/concerned about the zucchini in water... they won't turn over?

Rachel | July 29, 2010 at 8:31 AM

hi enma! you know i was a little concerned that the weight of the stuffing would make the little boats tip over but they were fine. the amount of water is pretty small & its shallow in the dish. I think it helps steam/soften the zucchini.
i tried to head over to your blog but couldn't so hopefully you read this! :)

stephanie Toole | August 27, 2010 at 1:08 PM

umm.. im making this tonight.. im excited.. im changing the ground turkey to italian turkey sausage.. so wish me luck.. lol..

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