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Composition - Italian stuffed zucchini boats:

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

Use extra-lean ground beef (or ground turkey!) and saute that with minced up carrots, celery, onions and garlic. Serve Italian Stuffed Zucchini Boats with basil garnish and side salad. But these Stuffed Italian Zucchini Boats actually dabble in both realms. Tender zucchini stuffed with a savory, pillowy blend of veggies, pork and spice.

Italian stuffed zucchini boats making:

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.

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