Stuffed zucchini boats - a perfect summer dinner

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Today I'd like to share a recipe for a perfect summer dinner - zucchini boats stuffed with turkey and vegetable sauce.

 

Zucchini are soft while baked parmesan brings unparalleled charm and flavour. Juicy stuffing is lightly spicy, with an undertone of smokiness to it. It's a simple, satisfying, quite healthy dish that absolutely anyone can make!

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on CC to watch the video.

 

List of ingredients (6 zucchini boats)

  • 1 medium onion (~100 g)
  • 1 bell pepper (~160 g)
  • 3 medium zucchin (~800 g)
  • 2 tbsp vegetable oil
  • 3 garlic cloves
  • 500 g minced turkey meat
  • 1 tsp paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp dry basil
  • 1 tsp dry oregano
  • 400 g tomato passata
  • Salt and pepper, to taste
  • 50 g grated parmesan

Method

  1. Dice one medium onion into small cubes. Remove stem and seeds from one bell pepper and chop it into 1 cm cubes. Cut 3 medium zucchini lengthwise in half; scoop out flesh and seeds with a spoon. If your zucchinis are watery, discard the seeds. Cut zucchini flesh into small cubes.
  2. Heat up 2 tbsp vegetable oil in a large pan. Transfer chopped onion into the hot pan and fry it for a few minutes over medium low heat, until it becomes soft and translucent. Add cubed zucchini and pepper into the pan. Continue frying for 4-5 minutes, until the pepper visibly softens up and zucchini releases moisture and reduces in volume by about a half. Press 3 garlic cloves into the stuffing and continue frying for another minute, until garlic releases aroma.
  3. Add 500 g minced meat to the vegetables - I'm using minced turkey thighs this time. Break up the meat with a wooden spoon and continue frying for another 5 minutes, until meat is cooked through.
  4. Season stuffing with 1 tsp paprika, 0.5 tsp smoked paprika, 0.5 tsp cayenne pepper, 1 tsp dry basil and 1 tsp dry oregano. Stir spices through the stuffing to distribute them and pour in 400 g tomato passata. Distribute sauce in the stuffing and let it reduce in volume. Season stuffing to taste with salt and ground black pepper.
  5. Meanwhile - roughly halfway through stuffing prep - work on your zucchini boats. Transfer them onto a baking tray and spread a bit of oil on both sides. Season zucchini with a bit of salt and ground black pepper. Put the zucchini into an oven preheated to 180 deg C (no fan) for around 20 minutes.
  6. After 20 minutes, take zucchini out of the oven and stuff them with equally divided turkey and vegetable sauce. Scatter some freshly grated parmesan on top. Return zucchini boats to the oven at 180 deg C for 15 minutes or until cheese melts and becomes beautiful and golden.
  7. Enjoy!

Approximate nutritional value

100 g

  • 119 kcal
  • Carbs: 5 g 
  • Fat: 6 g
  • Protein: 10 g
  • Fibre: 1 g

1 boat

  • 232 kcal
  • Carbs: 11 g 
  • Fat: 13 g
  • Protein: 19 g
  • Fibre: 2 g


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