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Zucchini Boats with Turkey Sausage, Sun-Dried Tomatoes, and Olives Recipe

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4.2 from 4 reviews

This flavorful Zucchini Boats recipe is a delicious and healthy meal perfect for a family dinner. Tender zucchini halves are stuffed with a savory mixture of ground turkey sausage, olives, sun-dried tomatoes, fresh basil, and pine nuts, then baked to perfection and topped with Parmesan cheese. It’s an easy, nutritious dish that balances fresh vegetables and hearty protein, ideal for a wholesome Mediterranean-inspired dinner.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 3 medium zucchini
  • 1/2 cup chopped yellow onion
  • 4 garlic cloves, pressed or minced
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup sun dried tomatoes in oil, drained and chopped
  • 1/2 cup chopped fresh basil, divided

Protein & Dairy

  • 1 pound ground turkey sausage
  • 1 egg, lightly beaten
  • 1/4 cup freshly grated Parmesan cheese

Pantry & Seasonings

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup bread crumbs, divided
  • 1/4 cup pine nuts

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchini boats.
  2. Prepare Zucchini: Slice each zucchini lengthwise from stem to stem. Carefully scoop out the pulp with a spoon, chop the pulp into small pieces, and set it aside for the stuffing mixture.
  3. Cook Sausage Mixture: Heat olive oil in a large skillet over medium-high heat. Add ground turkey sausage, cooking it for about 5 minutes while stirring and breaking it into small pieces until it begins to brown. Add chopped onion, minced garlic, dried oregano, kosher salt, and black pepper. Stir in the chopped zucchini pulp and cook until the onion softens and the sausage is no longer pink.
  4. Mix Filling Ingredients: Remove the skillet from heat. Stir in the lightly beaten egg, half of the bread crumbs, halved kalamata olives, chopped sun-dried tomatoes, three-quarters of the fresh basil, pine nuts, and half of the Parmesan cheese. Mix all ingredients thoroughly to combine the stuffing.
  5. Stuff Zucchini Boats: Spoon the turkey and vegetable mixture evenly into the hollowed zucchini halves. Arrange the stuffed boats in a 9×12 inch baking dish or on a baking sheet for even cooking.
  6. Bake Covered: Sprinkle the remaining Parmesan cheese over the stuffed zucchini. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow flavors to meld and the zucchini to soften.
  7. Uncover and Finish Baking: Remove the foil and continue baking for an additional 10 to 15 minutes until the zucchini boats are fork-tender and the top is slightly golden.
  8. Garnish and Serve: Remove from oven, sprinkle the remaining fresh basil and additional Parmesan cheese if desired. Serve hot and enjoy your wholesome zucchini boats.

Notes

  • You can substitute ground turkey sausage with ground chicken or pork sausage if preferred.
  • For a gluten-free version, replace bread crumbs with gluten-free bread crumbs or crushed nuts.
  • If sun-dried tomatoes are not available, use roasted red peppers for a different yet complementary flavor.
  • To make the recipe vegetarian, omit the turkey sausage and increase the amount of olives and pine nuts.
  • Covering the dish during baking helps keep the zucchini boats moist and tender.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://yourdailycook.com/zucchini-boats-with-turkey-sausage-sun-dried-tomatoes-and-olives-recipe/