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Italian stuffed zucchini boats
Italian stuffed zucchini boats

Before you jump to Italian stuffed zucchini boats recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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Initially, you should be extremely careful when food shopping that you don’t automatically put things in your basket that you no longer wish to eat. For instance, did you ever think to check how much sugar and salt are in your favorite cereal? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. If you’d rather not eat oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.

All in all, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to italian stuffed zucchini boats recipe. You can have italian stuffed zucchini boats using 16 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Italian stuffed zucchini boats:
  1. Get medium, uniformly-sized zucchini
  2. Prepare jar tomato basil marinara, divided
  3. Prepare olive oil
  4. Get ground turkey or Italian sausage
  5. Take diced onion
  6. Take minced garlic
  7. Provide diced red bell pepper
  8. Provide chopped mushrooms
  9. You need chopped Italian parsley
  10. Get Italian herb seasoning
  11. Take kosher salt
  12. You need Fresh cracked black pepper
  13. Get red pepper flake
  14. Provide shredded mozzarella cheese
  15. Prepare shaved parmesan
  16. You need Italian Panko bread crumbs
Instructions to make Italian stuffed zucchini boats:
  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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