My sister in law made this one night for dinner and now it has become a favorite of ours. Nice thing with Zucchini Boats is you can make it a many different ways to mix it up some. With these there really is no right or wrong. I will give you a few ideas here.
You will want to pre-heat your oven to 375.
Zucchini- You can either do one really large zucchini or you can do a smaller one (about 6 or 7 inches) If you have the smaller zucchini you will need about 1 for every 2 people who you are cooking for.
Ground Turkey or Beef- About a pound of either per 4 small zucchini’s or 1 large zucchini.
Onion- 1 large (about a cup) chopped
Garlic- 1 clove
Oregano 1 tsp
Olive Oil- 2 tbsps
Tomato Soup- 1 can (11oz) We always try and get the low sodium
Parmesan Cheese- 1/4c fresh parmesan cheese is best but you can use the stuff that comes in a can
Mozzarella Cheese- 1 cup
What you want to do is slice the zucchini lengthwise. Once cut, scoop out the center until the shell that is left is about a 1/4 inch thick. (Save what you scoop out)
Chop up the zucchini that you scooped out and put aside for now.
Brown the ground beef or turkey until brown and crumbly; then drain
Return the turkey or beef to the pan, add the onion, garlic, oil, and oregano. Cook till the onion is tender.
Add the zucchini that you diced up, about a 1/4 of the soup and parmesan cheese.
Put the empty zucchini shells in a shallow baking dish. Spoon the mixture into the shells equally.
Pour the remaining soup over and around the shells, and sprinkle with parmesan cheese on the top.
Cover with foil and cook at 375 for about 45 minutes (or until tender)
Uncover and sprinkle mozzarella cheese on and put back in for about 5 minutes or just until the cheese is melted.
You can add a cup of white or brown rice to the mixture.
Instead of tomato soup you can use canned diced tomato’s (I like the ones with the seasoning in it)
You can also take out the meat and add other veggies to it or veggie burgers