Turkey-Stuffed Zucchini Boats

Total Time:
27 min
15 min
12 min

4 servings

  • 2 large zucchini, halved lengthwise
  • 1 pound Turkey Sweet-N-Sour Meatballs, diced, recipe follows or crumbled cooked ground turkey
  • 1/3 cup sour cream, lowfat or regular
  • 1/2 cup coarsely chopped artichoke hearts (oil or water-packed)
  • 1/4 cup plus 2 tablespoons grated Parmesan, divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons seasoned dry bread crumbs
  • Orzo Pesto, recipe follows
  • Sweet-N-Sour Turkey Meatballs:
  • 2 pounds ground turkey breast
  • 2 teaspoons salt-free garlic and herb seasoning or poultry seasoning
  • 1 egg white
  • Salt and ground black pepper
  • 2 (15-ounce) cans tomato sauce
  • 2 cups reduced-sodium chicken broth
  • 1 cup chili sauce
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 2 teaspoons dried thyme
  • Orzo Pesto:
  • 12 ounces orzo pasta
  • 2 tablespoons prepared basil pesto
Watch how to make this recipe.
  • Preheat oven to 400 degrees F.

  • Using a spoon or melon baller, scoop seeds from center of each zucchini half, making 4 long, canoe-like boats. Set aside.

  • In a medium bowl, combine diced meatballs or other cooked ground turkey, sour cream, artichoke hearts, 1/4 cup of the Parmesan Cheese, oregano, salt, and black pepper. Mix gently to combine. Spoon mixture into zucchini boats. Sprinkle bread crumbs and remaining Parmesan over filling in boats.

  • Bake zucchini boats 10 to 12 minutes, until top is golden brown and filling is heated through. Serve with Orzo Pesto.

Sweet-N-Sour Turkey Meatballs:
  • In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.

  • In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.

  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper.

  • Yield: 8 servings

Orzo Pesto:
  • Cook and drain orzo according to package directions. Toss with pesto and serve.

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