Zucchini Boats

This time of year is great for using fresh fruits and vegetables in recipes. I’ve been trying to make cleaner healthier decisions when it comes to eating, and having fresh foods available makes it much easier. Zucchini is in season right now and can be used for quite a few different dishes. From side dishes, to entrees, to desserts; you can use it so many recipes.

This weeknight Zucchini Boat recipe is perfect for any time of year. The meat and sauce mixture makes it hearty and filling, while the zucchini base keeps it light. The melted gooey cheese really gives this dish it’s aesthetic flare, while making sure you aren’t missing the punch in flavor.

I have to admit that the first time I made these, I was nervous that the dish seemed too good to be true. We’re big meat-eaters in my house, so a vegetable-based dish is not normally a top pick for dinner. However, this has turned into a weeknight recipe that we keep in the rotation; not only because of the short ingredient list, but also because it tastes that good!

Do you have any dishes that you find yourself constantly making for dinner? I’d love to hear what dinner recipes you have in your rotation. Enjoy!

Recipe

2-3 whole zucchini squashes

1 jar pasta sauce

1 lb ground turkey

1 small onion, diced

1 to 1 ½ cups shredded cheese

1. Pre-heat the oven to 375
2. Small dice the onion
3. Break up and brown the ground turkey in a pan on the stove
4. Once turkey is cooked halfway, add the diced onion to the pan to soften
5. While the turkey and onion continue to cook, cut the zucchini squash in half lengthwise and scoop out the insides, leaving enough of the edge to keep a sturdy “boat”
6. Add as much of the pasta sauce as you like to the pan of cooked turkey mixture, continue to heat through. Then turn off the heat.
7. Place the zucchini boats in a baking dish and fill with the cooked turkey mixture, then add a little extra sauce on top of the meat mixture
8. Bake in the oven for 20 minutes
9. Top the boats with the shredded cheese. I used cheddar this time because I ran out of mozzarella, but you can use any kind that you prefer. Bake for an additional 5 minutes until the cheese melts. Enjoy!