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Thanks to paleo diets and spiralizers, zucchini has never been hotter. It’s popping up in all sorts of dishes, and while I’m a huge fan of my one and only zuke recipe (Can I call ’em zukes? Is that a thing?), I figured it was time to branch out.
Enter: stuffed zucchini boats.
It sounds so fancy calling them “boats,” right? Like they should be served on a table set with a white tablecloth alongside basic sides with unnecessarily complicated names (lookin’ at you, haricot vert, AKA green-freakin’-beans). But they’re outrageously easy to make.
Seriously. Just halve a zuke, use a spoon to scoop out the seeds in the center — without cutting all the way through to the bottom — and stuff it with the filling of your choosing. Enchilada and taco-themed fillings are really popular on Pinterest, but lately, I’ve been craving Greek spaghetti from my hometown in Florida, so I decided to replicate that. (If you haven’t had it, you need to: The meat sauce features a hint of cinnamon that adds a whole new dimension of flavor and balances out the acidity of the tomatoes. Or at least that’s what I think.)
Try it for yourself:
Ingredients
Method
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, combine the ground turkey, onion, garlic, cinnamon, oregano, salt and pepper. Cook until the meat has browned, breaking it up as you do so. Drain the excess grease and stir in the diced tomatoes. Set aside.
- Halve the zucchini and scoop out the seeds, creating a trough in each one. Add the beef mixture, sprinkle with crumbled feta and place the boats on a baking sheet. Bake for 40-43 minutes, or until the feta has lightly browned in parts and the zucchini has softened.
Serves:
Editor’s Note: This recipe originally ran in June 2015. It has since been reviewed and updated to ensure its accuracy (and overall deliciousness).
