Zucchini boats make the perfect vegetable vessel for ground turkey sausage, kalamata olives, sun dried tomatoes, pine nuts, basil, and Parmesan cheese for a Mediterranean take on everyone's favorite stuffed zucchini recipe.
Course Main Course
Cuisine Mediterranean
Keyword zucchini boats
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4
Calories 540kcal
Ingredients
3mediumzucchini
2tablespoonsextra virgin olive oil
1poundground turkey sausage
2tablespoonsdried oregano
1teaspoonkosher salt
½ teaspoon freshly ground black pepper
½cup chopped yellow onion
4garlic cloves, pressed or minced
1 egg, lightly beaten
1cupbread crumbs, divided
½cuppitted kalamata olives, halved
½cupsun dried tomatoes in oil, drained and chopped
½cup chopped fresh basil, divided
¼cup pine nuts
¼cupfreshly grated Parmesan cheese
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.