One of my favorite things about fall time is getting the green light to overuse our oven. By overuse I mean excessive baking, roasting veggies and making stuffed zucchini boats galore. Open windows overflowing with the cool crisp autumn air, is like an instant invite to stir up some heat in the kitchen.
Why I love Zucchini Boats:
Cheap and Affordable Meal.
Easy and Convenient. If that's not music to your ears, I don't think I can help you here.
Healthy. You get your base as a veggie! It can be keto friendly, paleo friendly and even vegan friendly.
Versatile. The possibilities are endless. Italian, Pizza, Lasagna, Meatball, Mexican, Enchilada, Taco, Burrito, BBQ, Buffalo, Veggie. If you can dream it, then you can do it...
A Fun Way to Get the Family Involved: host a built your own Zucchini Boat party. Lay out all your favorite stuffing ingredients and everyone can customize their own boats! Not only is this a great family bonding activity, but it allows the kids to be involved in their own meal. Kids are more inclined to eat veggies and their meals when they are involved in the process of cooking their own food.
The recipe below is a very simple, basic recipe that my family and I love. But we do like to spice things up a bit with the simple swap of the ingredients you stuff with. I hope you and your family enjoy the simplicity and convenience of this savory meal on a hectic evening.
Zesty Stuffed Zucchini Boats
4 medium sized zucchinis
1lb lean ground meat such as beef, chicken, turkey. Sub in legumes for vegan
1/2 cup finely chopped onion
1 tsp garlic powder or flavor god garlic seasoning
1 tbsp Italian seasoning or flavor god seasoning
avocado oil or olive oil
mozzarella cheese sub in flavor god cheese seasoning
parmesan cheese sub in nutritional yeast for a dairy free option
Fresh chopped parsley
Heat oven at 425 degrees
Spray cookie sheet or 9x13 baking dish with non stick spray. I like to use this parchment paper.
Cut zucchini lengthwise and use a small spoon to scrape center.
Brush zucchini with 2 teaspoon avocado oil and sprinkle with kosher salt, fresh ground pepper and seasonings.
Roast for about 20 minutes
While zucchini is roasting, prepare ground turkey or preferred filling.
Saute onion in skillet with 1 teaspoon oil, add turkey or substitute filling. Add spices. Cook turkey for about 10 minutes or so until cooked through.
Take zucchini out of oven. Layer on turkey or filling. Then sprinkle desired amount of cheeses over turkey.
Broil for about 10 min or until cheese starts to brown and crips.
Let cool for about 5 minutes. Add fresh chopped parsley and a sprinkle of flavor god seasoning.
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