Mediterranean Zucchini Boats
A delightful, healthy dish featuring tender zucchini stuffed with ground turkey sausage, sun-dried tomatoes, and kalamata olives, perfect for busy families and meal prep.
Ingredients
For the Zucchini Boats
- 2 medium Medium Zucchini Serves as a hearty vessel.
- 2 tablespoons Extra Virgin Olive Oil Adds richness and enhances flavor.
- 1 pound Ground Turkey Sausage Packs a protein punch.
- 1 teaspoon Dried Oregano Adds a warm, earthy flavor.
- 1 teaspoon Kosher Salt Enhances natural flavors.
- 1/2 teaspoon Freshly Ground Black Pepper Adds spice and complexity.
- 1 cup Chopped Yellow Onion Provides sweetness and depth.
- 2 cloves Garlic Infuses the dish with aromatic undertones.
- 1 large Egg Acts as a binder for the filling.
- 1/2 cup Breadcrumbs Adds texture and keeps filling moist.
- 1/2 cup Pitted Kalamata Olives Introduces a briny, rich flavor.
- 1/2 cup Sun-Dried Tomatoes in Oil Offers tangy sweetness.
- 1/4 cup Chopped Fresh Basil Provides freshness and color.
- 1/4 cup Pine Nuts Adds crunch and nuttiness.
- 1/4 cup Freshly Grated Parmesan Cheese Enhances flavors with salty richness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash the zucchini and slice them in half lengthwise. Scoop out the centers, leaving enough flesh for support.
- In a skillet over medium heat, add olive oil. Once hot, sauté the chopped onion and garlic until fragrant, about 5 minutes.
- Add the ground turkey sausage and cook until browned, about 5-7 minutes.
- Mix in chopped sun-dried tomatoes, kalamata olives, and oregano. Cook for another 2-3 minutes before removing from heat.
Cooking/Assembly
- In a mixing bowl, combine the cooked sausage mixture, egg, breadcrumbs, half of the basil, salt, pepper, pine nuts, and Parmesan cheese.
- Fill the zucchini halves with the stuffing, packed generously.
- Place stuffed zucchini in a baking dish. Drizzle with a bit more olive oil and cover with aluminum foil.
- Bake for 25 minutes. Remove the foil and continue to bake for an additional 10-15 minutes or until the zucchini is tender and the tops are golden.
Serving
- Remove from the oven and let the zucchini boats rest for 5 minutes.
- Garnish with remaining fresh basil and extra Parmesan cheese if desired.
- Serve warm and enjoy!
Notes
Great for meal prep; assemble and refrigerate for up to 24 hours before baking. Leftovers can be stored in an airtight container for up to 3 days.