Stuffed Zucchini Boats

Stuffed Zucchini Boats

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I have recently started to frequent food blogs 🙂 This recipe is a take on one that was posted by a food blogger. While some foodies blog in their spare time as a hobby, others blog as a job. I some times wonder what it would be like to be paid to blog. Some individuals get free products and endorsement $ for writing snippets about food, products etc. Pretty cool way to make $… but probably too lonely for me! I love people and f2f interaction far too much!

Anyway, I used the left over “stuffing” to make a casserole day 2.  Just threw together the remaining stuffing with 1/2 box of pasta & mixed it up. Topped with some shredded romano cheese & crushed up tortilla chips for a complete meal. Baked at 350 for 30 min. No picture, but I promise, it was yummy. I guess this was a two for one post! Hope you like it 🙂

Inspired by: Annie’s Eats

Ingredients:

  • 4-6 large zucchini
  • ½ lb ground turkey
  • ½ onion diced
  • 2 scallions diced
  • 3 large garlic cloves minced
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 can petite diced tomatoes
  • ½ jar spaghetti sauce
  • 1 c. low fat cottage cheese
  • 1 egg, lightly beaten
  • ¾ c. shredded Romano cheese, divided

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Preheat oven to 375

For the stuffing:

Saute the onions, garlic, & scallions in the olive oil over medium heat for approx 2 minutes. Add the ground turkey into the pan & break up with a wooden spoon. Cook over medium heat until all of the meat is cooked through. Season with rosemary & oregano. Add in diced tomatoes & spaghetti sauce & remove from the heat. Let cool for a few minutes. Combine the cottage cheese with the ½ c. Romano cheese & lightly beaten egg. Stir the cheese mixture into the slightly cooled meat mixture.

For the zucchini:

Cut zucchini in ½ and scrap out the “seeds” … leaving about ¼ in of the zucchini on all side.

To prepare:

Take a zucchini, fill it with the mixture & place it in a 9×13 baking dish. Once all zucchini are stuffed, fill the pan with about ¼ in of water (try to keep the water level below the stuffing). Bake for 40 min @ 375 degrees. Top with the remaining shredded Romano immediately after removing from the oven.

ENJOY! These are best eaten fresh out of the oven (vs. reheated day 2…)

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4 Comments

Filed under Main Course

4 responses to “Stuffed Zucchini Boats

  1. Annie

    Hi Brit,
    Glad you enjoyed these. Just to be clear, food blogging is my second “job” but really more of a hobby. I’m actually a doctor, I just love food!
    🙂 Annie

    • Steve & Brit

      Annie,
      Thanks for the correction 🙂 I’ve updated the post to reflect the fact that not all food bloggers are “only” food bloggers! Thanks again for the recipe!
      It was fantastic~ Brit

  2. Heather

    Britney,
    Have you read Maggie’s Austin? http://www.maggiesaustin.com/ I love browsing this site for what new place to try in Austin. Anyways, I am not a huge Zucchini fan, but this looks yummy.
    Heather

    • Steve & Brit

      Hey girl~ no I haven’t ever seen that before! I’ll have to check it out for sure. Sounds like a cool site. Austin 360 is so overwhelming so it will be nice to have an alternative 🙂 Hope Evie is feeling better!

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