Once I figured out the easy way to hollow out zucchini boats, I was sold on this recipe. For those that struggled like me, this new way of hollowing out a zucchini will bring a smile to your face! Maybe everyone already knows this method and I was just a little behind, but here’s how you do it. You cut a zucchini in half lengthwise and then using a teaspoon, you start scraping the pulp down the middle until you’re left with a nice hollow indentation in the zucchini that you can then fill with all sorts of yummy concoctions! Here’s what I filled it with:
1/2 chopped onion
1/2 lb. chopped mushrooms
1 lb. ground turkey
Marinara sauce – I make my own from fresh tomatoes and basil
4 large zucchini
Preheat the oven to 350.
Saute the onions in some olive oil until they are golden. Add the mushrooms and cook until the mushrooms have released all their water.
Add the ground meat and any seasonings you might like. You can add fresh herbs to your taste. Brown the meat until it’s no longer pink.
Place the zucchini halves in an oiled casserole dish. Spoon some of the marinara sauce into each shell. Fill the shells with the meat. Sprinle the grated cheese on top.
Place them into the oven for about 25 minutes -until the cheese is melted and the zucchini shells are tender. If it’s taking too long for the shells to get tender, cover the dish with foil and cook until done. If you do this, cook uncovered for a few more minutes after removing the foil.