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
Keyword zucchini boats
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
2tablespoonsextra virgin olive oil
1poundground turkey sausage
1/2 teaspoon freshly ground black pepper
1/2cup chopped yellow onion
4garlic cloves, pressed or minced
1 egg, lightly beaten
1cupbread crumbs, divided
1/2cuppitted kalamata olives, halved
1/2cupsun dried tomatoes in oil, drained and chopped
1/2cup chopped fresh basil, divided
1/4cup pine nuts
1/4cupfreshly grated Parmesan cheese
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, 3/4 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.