Greek Stuffed Zucchini Boats
A delicious Greek Stuffed Zucchini Boats recipe from our no_red_meat meal plan. Perfect for families with young children.
- •3 piece large zucchini, halved lengthwise, halved lengthwise
- •1 lb ground turkey
- •6 oz crumbled feta cheese
- •1 medium yellow onion, diced, diced
- •3 piece garlic cloves, minced, minced
- •1 cup cherry tomatoes, halved, halved
- •1 cup pine nuts
- •1 cup panko breadcrumbs
- •2 tbsp fresh oregano, chopped, chopped
- •2 tbsp fresh mint, chopped, chopped
- •3 tbsp olive oil
- •1 to taste salt and black pepper
Instructions
Preheat oven to 400°F. Scoop out zucchini flesh, leaving 1/4-inch border. Chop scooped flesh and set aside.
Heat 2 tbsp olive oil in large skillet over medium-high heat. Cook ground turkey until browned, breaking up with spoon, about 6-8 minutes.
Add onion and garlic to turkey, cook until softened, 4-5 minutes. Add chopped zucchini flesh and cherry tomatoes, cook 3 minutes.
Remove from heat. Stir in half the feta, pine nuts, oregano, mint, salt, and pepper.
Brush zucchini boats with remaining olive oil, season with salt and pepper. Fill with turkey mixture.
Top with remaining feta and panko breadcrumbs. Bake 25-30 minutes until zucchini is tender and tops are golden.
Let rest 5 minutes before serving.
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