Mediterranean Zucchini Boats
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
540 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Zucchini Boats
Description
Mediterranean Zucchini Boats feature halved zucchinis hollowed out and stuffed with a mixture including ground turkey sausage, chopped zucchini pulp, onion, garlic, kalamata olives, sun-dried tomatoes, pine nuts, and fresh basil. The filling is bound with egg and bread crumbs and seasoned with dried oregano, salt, and pepper. Baking covered then uncovered softens the zucchini to a fork-tender state and crisps the Parmesan cheese topping. This preparation brings together the zucchini's mildness with savory sausage and tangy accents from olives and sun-dried tomatoes, complemented by the nutty pine nuts and fresh herbs.
The texture combines tender zucchini with a moist and flavorful filling that holds together well due to the egg and bread crumbs. The Parmesan cheese topping adds a subtle crust. This results in a hearty vegetable main or side, packed with distinctive Mediterranean flavors and suitable for a wholesome family dinner.
Serving the boats hot allows the basil garnish to provide a fresh contrast to the rich filling. They pair well with simple sides or a salad for a complete meal.
Ingredients
- 3 medium zucchini
- 2 tablespoons extra virgin olive oil
- 1 pound ground turkey sausage
- 2 tablespoons oregano dried
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ cup chopped yellow onion
- 4 garlic pressed or minced, cloves
- 1 egg , lightly beaten
- 1 cup bread crumbs , divided
- ½ cup kalamata olives halved, pitted
- ½ cup sun-dried tomatoes drained and chopped, in oil
- ½ cup basil divided, chopped, fresh
- ¼ cup pine nuts
- ¼ cup Parmesan Cheese freshly grated
Instructions
- Preheat the oven to 375°F.
- From stem to stem, slice the zucchini in half lengthwise. Scoop out the pulp, chop, and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the ground turkey sausage and cook for 5 minutes, stirring and breaking it up into smaller pieces. Add the onion and garlic and season with the oregano, kosher salt and freshly ground black pepper. Add the reserved chopped zucchini pulp and cook until the onion softens and the turkey is no longer pink.
- Remove the pan from the heat and stir in the whisked egg, bread crumbs, olives, sun dried tomatoes, ¾ of the basil, pine nuts, and half of the Parmesan cheese. Toss and mix well.
- Spoon the stuffing into the zucchini boats and place in a 9 X 12 baking dish or baking sheet. Sprinkle with the remaining Parmesan cheese. Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10-15 more minutes or until the zucchini are fork tender. Serve hot topped with the remaining basil and more Parmesan cheese if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 35g | 12% |
| Protein | 33g | 66% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 130mg | 43% |
| Sodium | 1881mg | 78% |
| Potassium | 1096mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 931IU | 19% |
| Vitamin C | 46mg | 51% |
| Calcium | 245mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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