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For this Italian stuffed zucchini, I opted for an easy bolognese sauce that goes right in the zucchini boats and then all you have to do is add cheese on top before you bake them! To thaw, place the stuffed zucchini boats in the refrigerator overnight. You can bake them again from there.

Italian stuffed zucchini boats cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you conveniently, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Italian stuffed zucchini boats dishes which you make.

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Composition - Italian stuffed zucchini boats:

1. Require 3 medium, uniformly-sized zucchini
2. Take 1 (24 oz) for jar tomato basil marinara, divided
3. Make ready 1 tablespoon of olive oil
4. Require 1 lb for ground turkey or Italian sausage
5. Need 1/3 cup diced onion
6. Get 1 tablespoon minced garlic
7. Take 1/3 - diced red bell pepper
8. Need 1/2 cup of chopped mushrooms
9. You need 1/4 cup for chopped Italian parsley
10. Take 1 tablespoon - Italian herb seasoning
11. Prepare 1/2 teaspoon for kosher salt
12. Require to taste - Fresh cracked black pepper
13. Provide 1/4 teaspoon red pepper flake
14. Give 1 1/2 cup for shredded mozzarella cheese
15. Need 1/4 cup shaved parmesan
16. Prepare 3 tablespoon Italian Panko bread crumbs

Enjoy these vegetarian zucchini boats with your family or friends sometime, and I know you'll love them as much as we did. Italian Stuffed Zucchini Boats are a seriously easy recipe for a weeknight- it's full of with delicious flavor without all the guilt! Italian Stuffed Zucchini Boats are the healthy weeknight meal you'll want to make again and again. Stuffed Zucchini Boats is a great diet refresh recipe too.

Italian stuffed zucchini boats step by step:

1. Preheat oven to 375 degrees F. Measure out 1 cup of the marinara sauce and set aside.
2. Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside. Place the scooped out zucchini boats into a 13"x 9" baking dish and add about 1" of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly.
3. Add olive oil to a 12" skillet and place over MEDIUM heat. Add turkey (or beef), onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat.
4. Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes.
5. Remove partially cooked zucchini from baking dish and pour off water. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce.
6. Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL.
7. Remove foil and sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Place dish in oven, watching closely, and cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown.

Works well with Keto diet and the Mediterranean diet, and it's so yummy and kid How to make stuffed zucchini boats. The recipe couldn't be simpler either. The dish can even be made. Best Italian Stuffed Zucchini Boats from zucchini boats with ground turkey. Italian sausage stuffed zucchini are a great alternative to lasagna with flavorful Italian sausage, red sauce, and cheese baked into tender zucchini.

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