Recipe for Zucchini Meat Boats

A quicker and simpler alternative recipe for zucchini compared to the zucchini lasagna recipe is what I call Zucchini Meat Boats! Instead of taking the time to thinly cut and layer the zucchini slices, this recipe focuses on quickly scraping them hollow and stuffing them with delicious goodness. This is the way I make them, but your recipe can be modified to exclude cheese or to include more spices or veggies.

Ingredients:
3 cups – Rao’s Homemade Roasted Garlic Sauce
1/2 cup – Cabot Mozzarella Cheese (Whole Milk)
1 lb – Harvestland Fresh Ground Turkey (97% Lean)
3 zucchini

Directions:
1. Preheat oven to 375 ° F.
2. Wash and peel zucchini (optional). Cut the zucchini in half lengthwise.
3. Hollow out the zucchini halves by scraping the inside (the seedy part) with a spoon. Collect all of the scraped zucchini bits in a bowl.
4. Place the meat in a stir fry pan and start to split it up into tiny chunks. Cook it on high heat until it becomes brown, then reduce the heat to low.
5. Add the sauce and zucchini bits to the meat pan and mix everything together. Let everything simmer for 5 minutes, then turn off the heat.
6. Place the zucchini halves in a cooking dish, hollowed side up.
7. Fill the hollowed zucchini halves generously with the meat mixture.
8. Sprinkle the shredded cheese over the zucchini meat boats.
9. Bake it uncovered for 30 minutes.

Notes:
1. Depending on your preference, you may add the cheese 10 minutes before they are done baking instead.

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