Cheddar and Sausage Stuffed Zucchini Boats
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- 2 zucchini (4 green)
- 1/4 pound turkey sausage (casing removed) (1 red)
- 1/4 pound ground turkey (1 red)
- 1/2 green pepper (1/2 green)
- 1/2 onion (1/2 green)
- 2 cloves garlic
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 cup shredded cheddar cheese (4 blue)
- 4 teaspoons olive oil
- Optional toppings: basil and paprika
- Preheat oven to 350 degrees
- Slice zucchini evenly in half. Scoop out the insides with a spoon, leaving a thin layer of the “meat” for structure. Add the scooped out “meat” into a bowl and set aside for later
- Place the zucchini boats on a foil lined baking sheet, season with salt and pepper, and bake for 10 minutes
- Meanwhile, prepare your filling
- In a large skillet over medium high heat, add 2 teaspoons of olive oil, your ground turkey, and your turkey sausage (casing removed)
- Season with salt and pepper
- Break apart with your spoon and brown (about 5 minutes)
- When the meat is brown, remove to a plate and set aside
- In the same pan, add 2 more teaspoons of olive oil and your onion, green pepper, and garlic
- Season with salt and pepper
- Cook until veggies have softened (about 3 minutes)
- Add the turkey back in with the veggies along with the zucchini meat you set aside earlier, tomato paste, oregano, and Italian seasoning. Stir until the mixture is thoroughly combined – season to taste with salt and pepper
- Turn off the heat and add most of your cheese – set some aside to sprinkle on top of the stuffed zucchini boats – stir until totally combined
- Divide the filling into four sections (it is easiest to just section it up in your pan)
- Stuff each zucchini boat with the filling – pressing it down if it is too heaping
- Sprinkle the remaining cheese over each stuffed zucchini, and bake for 10 minutes
- Remove from the oven and serve! Optional toppings include sliced basil and paprika
