Zucchini Boat Recipe
Zucchini is in season, and if your garden is anything like mine you have more zucchini than you know what to do with!
Our in-house nutritionist, Lisa Murray, RDN, LD, assured me there is no such thing as too much zucchini. Both delicious and nutritious, zucchini offers a wide range of nutrients, because we not only eat the flesh of the squash we also eat the peel and the seeds, and these three parts contain different nutrients. Zucchini is a good source of vitamin A, C, K and various B vitamins and carotenoids like lutein and zeaxanthin for eye health. It’s a high source of potassium and trace minerals. Zucchini also offers a soluble fiber called pectin, linked to good cardiac, GI and immune health, as well as inflammation reduction.
Although we love spiralizing zukes as a noodle replacement, I wanted to try something a little different this time… Zucchini Boats!
Here’s the recipe:
1️⃣ Prepare the zucchini: cut the ends off, then cut in half the long way and hollow out with a spoon.
2️⃣ Prepare sauce: I grilled up some spicy ground turkey then combined it with mashed tomatoes, garlic, whole basil leaves, salt, pepper and oregano. Feel free to adjust the filling to your liking, try no meat, or quinoa instead!
3️⃣ In a glass baking dish I coated the bottom with a drizzle of olive oil, and placed the zucchinis in, hollowed side up. Next I poured my sauce in the zucchini boats, covered with tin foil and baked in the oven for 25 minutes.
4️⃣ Then I added mozzarella cheese and diced tomatoes on top, and baked for another 5 minutes.
5️⃣ Slice and serve!
By Katie Gillis
Katie Gillis is the Digital Marketing Manager at Emerson Ecologics, focused on delivering practitioners information and inspiration via our online platforms including websites and social media channels.