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If not, zucchini is now in-season and so plentiful that you’ll find it VERY inexpensive at the Farmer’s Markets throughout late Summer… that’s if your neighbors don’t leave a bag of it on your front porch as mine often do here in Utah.
Preheat your oven to 375 degrees f. and line a baking tray with parchment paper. Slice your zucchini in half, lengthwise, then scoop out most of the inside flesh, still leaving good solid “boats”. Reserve flesh for later use.
❤Rachel
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Italian Stuffed Zucchini Boats
It’s full-on ZUCCHINI SEASON! Do you have zucchini growing in your garden?
If not, zucchini is now in-season and so plentiful that you’ll find it VERY inexpensive at the Farmer’s Markets throughout late Summer… that’s if your neighbors don’t leave a bag of it on your front porch as mine often do here in Utah.
I’m SHARING a ton of zucchini recipes this upcoming week starting with this one… so stay very close to the CFC blog and social media sites for all of the Summertime Best-of-Zucchini Recipes.
Makes 4-6 servings
Makes 4-6 servingsIngredients:
- 4 medium zucchini
- cooking oil spray (I love avocado oil spray)
- 1 Tbsp olive oil, or avocado oil
- 1 small yellow onion, diced small
- 2 small, fresh garlic cloves, minced
- 1 1/2 lbs. ground turkey, ground chicken, or Italian sausage (or any combination)
- sea salt and pepper, to taste (about 1/4 teaspoon each)
- 2 tsps Italian seasonings
- 1 jar (8 oz.) high-quality marinara sauce
- 1 cup shredded mozzarella cheese
- 2 Tbsp fresh chopped fresh parsley, or basil leaves
Instructions:
Preheat your oven to 375 degrees f. and line a baking tray with parchment paper. Slice your zucchini in half, lengthwise, then scoop out most of the inside flesh, still leaving good solid “boats”. Reserve flesh for later use.
Place the zucchinis cut side up onto the prepared baking tray, then spray with cooking oil. Season with sea salt and pepper to taste, then bake until just beginning to soften, about 10 minutes.
In the meantime: Using a large skillet heat to medium-high, add in your oil, add in onion and cook for 2 minutes, then add in garlic and cook 1 more minute, then add meat and brown, breaking it with a spatula as it cooks.Stir in the remaining zucchini flesh, Italian seasonings, and marinara sauce, and allow everything to simmer until sauce reduces, about 5 minutes or so. Carefully fill each zucchini halve with meat mixture, then top evenly with mozzarella. Bake, until the zucchini is tender, and cheese is melted about 10 minutes. Garnish with fresh chopped parsley or basil and enjoy!
Place the zucchinis cut side up onto the prepared baking tray, then spray with cooking oil. Season with sea salt and pepper to taste, then bake until just beginning to soften, about 10 minutes.
Stir in the remaining zucchini flesh, Italian seasonings, and marinara sauce, and allow everything to simmer until sauce reduces, about 5 minutes or so. 
Garnish with fresh chopped parsley or basil and enjoy! ❤Rachel
Ingredients
- 4 medium zucchini
- cooking oil spray (I love avocado oil spray)
- 1 Tbsp olive oil, or avocado oil
- 1 small yellow onion, diced small
- 2 small, fresh garlic cloves, minced
- 1 1/2 lbs. ground turkey, ground chicken, or Italian sausage (or any combination)
- sea salt and pepper, to taste (about 1/4 teaspoon each)
- 2 tsps Italian seasonings
- 1 jar (8 oz.) high quality marinara sauce
- 1 cup shredded mozzarella cheese
- 2 Tbsp fresh chopped fresh parsley, or basil leaves
-
Instructions
- Preheat your oven to 375 degrees f. and line a baking tray with parchment paper.
- Slice your zucchini in half, lengthwise, then scoop out most of the inside flesh, still leaving good solid "boats". Reserve flesh for later use.
- Place the zucchinis cut side up onto the prepared baking tray, then spray with cooking oil.
- Season with sea salt and pepper to taste, then bake until just beginning to soften, about 10 minutes.
- In the meantime: using a large skillet heat to medium high, add in your oil, add in onion and cook for 2 minutes, then add in garlic and cook 1 more minute, then add meat and brown, breaking it with a spatula as it cooks.
- Stir in the remaining zucchini flesh, Italian seasonings, and marinara sauce, and allow everything to simmer until sauce reduces, about 5 minutes or so.
- Carefully fill each zucchini halve with meat mixture, then top evenly with mozzarella.
- Bake, until the zucchini is tender, and cheese is melted, about 10 minutes.
- Garnish with fresh chopped parsley or basil and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 4 medium zucchini
- cooking oil spray (I love avocado oil spray)
- 1 Tbsp olive oil, or avocado oil
- 1 small yellow onion, diced small
- 2 small, fresh garlic cloves, minced
- 1 1/2 lbs. ground turkey, ground chicken, or Italian sausage (or any combination)
- sea salt and pepper, to taste (about 1/4 teaspoon each)
- 2 tsps Italian seasonings
- 1 jar (8 oz.) high quality marinara sauce
- 1 cup shredded mozzarella cheese
- 2 Tbsp fresh chopped fresh parsley, or basil leaves
-
Instructions
- Preheat your oven to 375 degrees f. and line a baking tray with parchment paper.
- Slice your zucchini in half, lengthwise, then scoop out most of the inside flesh, still leaving good solid "boats". Reserve flesh for later use.
- Place the zucchinis cut side up onto the prepared baking tray, then spray with cooking oil.
- Season with sea salt and pepper to taste, then bake until just beginning to soften, about 10 minutes.
- In the meantime: using a large skillet heat to medium high, add in your oil, add in onion and cook for 2 minutes, then add in garlic and cook 1 more minute, then add meat and brown, breaking it with a spatula as it cooks.
- Stir in the remaining zucchini flesh, Italian seasonings, and marinara sauce, and allow everything to simmer until sauce reduces, about 5 minutes or so.
- Carefully fill each zucchini halve with meat mixture, then top evenly with mozzarella.
- Bake, until the zucchini is tender, and cheese is melted, about 10 minutes.
- Garnish with fresh chopped parsley or basil and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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