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Twice Baked Zucchini Boats





Can be made with eggplant instead of zucchini.

Ingredients 2 Zucchini

1/2 tsp(s), Dried Thyme

1 tsp(s), Dried Basil

2 tsp, Italian Seasoning

1/4 tsp(s), Black Pepper

1 large, Onion

1/2 cup, Grated Parmesan Cheese

1 lb Ground Turkey (93/7)

1/2 tsp, Dried Sage

14 oz(s), Canned Tomatoes, no salt added

1/2 tsp(s), Ground Sage

4-6 cloves of Garlic

3/4 tsp Garlic Salt

1/2 cup, Mozzarella Cheese


Preheat oven to 400 degrees.

Slice Zucchini lengthwise and scoop out the seeds. Drizzle a bit of olive oil on the inside of the Zucchini, and place the Zucchini face down on the cookie sheet. Roast in oven for 15 minutes. The Zucchini does not need to be cooked all the way through because we will be baking it again.

While the Zucchini is roasting, in a large pan saute garlic and sliced onions with olive oil for about 3 minutes. Move the garlic and onions to the edge of the pan and add the ground turkey and spices cook until brown without mixing the onion and garlic until the turkey is cooked all of the way through. Drain any fat, then mix everything that is in the pan. Mix in the can of tomatoes and simmer for 5 minutes to cook some of the liquid off. Add additional salt and pepper if desired.

Lower oven to 350 degrees.

Once the Zucchini is done, scoop out any flesh from the inside then add and mix with the meat mixture until combined. Scoop the meat mixture into the empty Zucchini shells to fill the shell 1/2 way. Then add 1/4 cup of the cheese on top of the mixture. Do this on top of all of the Zucchini halves. Add another layer of meat mixture on top of the cheese then top the meat mixture with the final 1/4 cup of cheese on all Zucchini halves.

Bake in the 350 degree oven for 25 - 30 minutes until the cheese is melted. Broil for 3 - 5 minutes to get a nice brown crust on the top.

Serves 2

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