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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 Strength Raising Snack foods.

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Yogurt is often a snack a lot of people take for granted. Sometimes people decide to eat yogurt over a nutritious lunch which is not the right idea. You can not beat yogurt whenever it comes to a nutritious snack though. It consists of tons of calcium, protein, and B vitamins. Yogurt is typically eaten to help maintain the digestive system because it is so easily digestible by the majority of people. Try putting in some nutritious nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an simple way to minimize sugar while still enjoying a delicious snack.

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

The ingredients needed to make Italian stuffed zucchini boats:
  1. You need 3 medium, uniformly-sized zucchini
  2. Get 1 (24 oz) jar tomato basil marinara, divided
  3. Use 1 tablespoon olive oil
  4. Take 1 lb ground turkey or Italian sausage
  5. Take 1/3 cup diced onion
  6. You need 1 tablespoon minced garlic
  7. Provide 1/3 diced red bell pepper
  8. Take 1/2 cup chopped mushrooms
  9. Get 1/4 cup chopped Italian parsley
  10. Use 1 tablespoon Italian herb seasoning
  11. You need 1/2 teaspoon kosher salt
  12. Provide to taste Fresh cracked black pepper
  13. Use 1/4 teaspoon red pepper flake
  14. Prepare 1 1/2 cup shredded mozzarella cheese
  15. Prepare 1/4 cup shaved parmesan
  16. Prepare 3 tablespoon Italian Panko bread crumbs
Steps 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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