Turkey-Stuffed Zucchini Boats
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
41
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 large
Zucchini (halved lengthwise)1 tsp
Oregano (dried)1
Salt2 tbsps
Bread Crumb (seasoned dry)910 g
Ground Turkey Breast1 cup
Chili Sauce1 cup
Cider Vinegar1 cup
Brown Sugar2 tsps
Dried Thyme340 g
Orzo Pasta2 tbsps
Basil Pesto (prepared)Directions:
1
Watch how to make this recipe
2
Preheat oven to 400 degrees F
3
Using a spoon or melon baller, scoop seeds from center of each zucchini half, making 4 long, canoe-like boats
4
Set aside
5
In a medium bowl, combine diced meatballs or other cooked ground turkey, sour cream, artichoke hearts, 1/4 cup of the Parmesan Cheese, oregano, salt, and black pepper
6
Mix gently to combine
7
Spoon mixture into zucchini boats
8
Sprinkle bread crumbs and remaining Parmesan over filling in boats
9
Bake zucchini boats 10 to 12 minutes, until top is golden brown and filling is heated through
10
Serve with Orzo Pesto
11
In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper
12
Mix well and shape mixture into about 32 meatballs
13
Place meatballs in bottom of slow cooker
14
In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme
15
Pour mixture over meatballs
16
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours
17
Season, to taste, with salt and black pepper
18
Cook and drain orzo according to package directions
19
Toss with pesto and serve