There are an endless number of ingredient combinations one can use when making zucchini boats. This is one of my favorites and it is extremely delicious! I love to create these using the ground turkey because they are lower in calories and less greasy. Zucchini boats are a great party food. Once made, they can be sliced down to smaller portions and placed into foil cupcake liners for enjoyment by many!
Ingredients:
- 2 medium zucchini (about 8-9 inches long)
- 3/4 pound of ground turkey or beef
- 1 small onion, chopped fine
- 1/2 cup chopped fresh mushrooms
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 2 tablespoons ketchup
- Salt and pepper to taste
Directions:
Trim the ends off each zucchini. Cut the zucchini in half lengthwise.
Scoop out the pulp, leaving ½ inch shells. Finely chop the removed pulp.
In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until the meat is no longer pink, then drain.
While removed from the heat add the following: ½ cup of the shredded cheese, ketchup, salt and pepper; mix well.
Spoon the beef mixture into the zucchini shells. Place on a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining ½ cup of cheese.
Bake, uncovered, and at 350 degrees for 25-30 minutes or until zucchini is tender when a fork is inserted.
Suggestions:
When scooping out the pulp for your zucchini boats, a melon baller or teaspoon works great.
You don’t have to use cheddar cheese; try shredded pizza cheese, or mozzarella.
I don’t always make the boats with mushrooms; sometimes I have eaters who are not a fan of mushrooms, so I leave the mushrooms out when assembling.
