Photo: Turkey-Stuffed Zucchini Boats Recipe
Ingredients
- 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
Directions
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:
- 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
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:
- 12 ounces orzo pasta
- 2 tablespoons prepared basil pesto
Cook and drain orzo according to package directions. Toss with pesto and serve.
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By smurphy12_6802212
New York, NY
on December 27, 2010
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The turkey stuffing served with pesto orzo is delicious - the zucchini boats are eh. I cooked up regular ground turkey because I hadn't made the turkey meatballs from the base recipe. All in all, super easy and tasty, but next time I will just make the turkey stuffing and stuff it (maybe with the pesto orzo mixed in into some other veggie like a bell pepper or tomato that has a bit more flavor.
By amanda_jane13_1...
Marshall, 65
on July 24, 2010
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After leaving for a week, I returned to huge zucchinis in my garden and needed a new way to fix them. This recipe was defn. a winner though I did make some changes. I used diced tomatoes instead of sauce. I also used crumbled blue and gorgonzola cheese instead of parm. I didn't make it to the pesto, but next time I'll try it. This was a tasty suprise!
By christywest3_12...
Newville, 78
on February 07, 2010
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Super Easy recipe and it was excellent. I didn't do the meatballs, just used ground turkey and it was fast and simple. I will definitely repeat this one...yummy!
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