Turkey Zucchini Boats

What to Put on the Table With Turkey Zucchini Boats

• A green salad
• Steamed green beans
• Sliced tomatoes

How to Cook Turkey Zucchini Boats

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Halve the zucchini lengthwise and scoop out the centres with a spoon, leaving a shell about 1 cm thick. Chop the scooped flesh finely.

   Mark done

2. Brush the shells with half the oil, lay them cut side up on a baking tray and bake for 10 minutes. Tip out any liquid.

   Mark done Start 10 min timer

3. Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Brown the turkey with the onion for 6 minutes, breaking it up. Add the garlic, chopped zucchini flesh, oregano, paprika, salt and pepper and cook for 4 minutes, until the liquid has evaporated. Add the tomatoes and simmer for 3 minutes.

   Mark done Start 6 min timer

4. Spoon the filling into the shells, top with the mozzarella and bake for 12 minutes, until the cheese is melted and the edges are golden. Scatter with the parsley.

   Mark done Start 12 min timer

A Few Notes

Use medium zucchini; very large ones are watery and seedy.

If the filling looks wet, cook it for another minute or two before it goes into the shells.

Cover the boats loosely with foil if the cheese browns before the zucchini is tender.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Storing and Reheating

Keeps in the fridge for up to 3 days. Reheat in a hot oven; the zucchini softens as it stands.

Common Questions

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.