Stuffed Zucchini Boats

On August 10, 2011, in Yummy Goodness, by Wendy

8 yellow squash, about 4 inches long
2 Tbsp olive oil
1/4 onion, chopped
1/4 green bell pepper, chopped
3 cloves garlic, minced
12 oz. turkey
2 tomatoes, seeded and diced
1Tbsp tomato paste
1/4 cup bread crumbs
1/2 cup grated cheese (I used cheddar)


Preheat the oven to 450° F.

Cut squash in half lengthwise. Scoop out insides, leaving a shell about ¼-inch thick. Reserve about half of the insides.

In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil. Sauté the onion, pepper and garlic until tender, about 4-5 minutes. Add the reserved squash insides to the skillet and sauté another 2 minutes. Remove from the heat.

Heat the remaining tablespoon of the olive oil in a skillet over medium-high heat. Crumble in the ground meat and cook until lightly browned on all sides, stirring occasionally. Drain of any excess fat. Stir in the cooked onion and squash mixture. Add the tomatoes and tomato paste, season to taste. Simmer for a few minutes. Remove from heat, stir in the cracker crumb and set aside to cool a bit.

Once the meat mixture has cooled a bit, fill the squash shells with the mixture, and place in a baking dish. Bake in the preheated oven for 20 minutes. Top with grated cheese, and cook an additional five minutes.


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