Go Back

Zucchini Boats

Print Recipe Pin Recipe
Course lunch
Cuisine Mediterranean

Ingredients
  

  • 4 medium zucchinis
  • 1 cup cherry tomatoes halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped Kalamata olives
  • 1/2 chopped red onion
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Begin by selecting vibrant zucchinis. Preheat your oven to 375°F (190°C) to ensure it's ready when you are. Wash the zucchinis thoroughly, then slice them lengthwise and scoop out the seeds with a spoon to create a boat shape. Set the hollowed zucchinis aside.
  • In a skillet over medium heat, drizzle some olive oil and sauté chopped onions and garlic until fragrant. Add ground turkey, cooking until browned.
  • Stir in canned diced tomatoes, olives, and a sprinkle of oregano and basil. Season your filling with salt and pepper to taste. Let this mixture simmer for about 10 minutes, allowing flavors to meld together.
  • Spoon the savory filling into each zucchini boat, packing it generously. Place the filled zucchinis into a baking dish, arranging them snugly.
  • Top with crumbled feta cheese for a touch of creamy tanginess. Cover the dish with foil and bake in your preheated oven for 25 minutes. Then remove the foil and allow them to bake for another 10 minutes, letting the cheese brown slightly.
Keyword zucchini boats