Snack on this:
Zucchini Boats Done Right
Simple ingredients, but big flavor. This recipe finally convinced me that ground meat could be exciting.
Ingredients:
6-8 medium zucchini
2 pounds of ground meat (I use turkey or chicken)
2 medium to large bell peppers
5 small to medium carrots
2 large eggs
2 cups of panko breadcrumbs, plus more for topping
Salt & pepper, to taste
Olive oil, as needed
(Makes 12-16 zucchini boats)
Directions:
Preheat the oven to 425°F (convection preferred) and line two sheet pans with parchment paper.
Cut the ends of the zucchini, then cut in half lengthwise.
Scoop out the zucchini flesh, leaving about a 1/4 inch border around the edges. Set the zucchini flesh aside.
Arrange the zucchini halves in a single layer on the prepared sheet pans. Season lightly with salt and pepper.
Heat a large skillet over medium-high heat and drizzle in some olive oil.
Add the ground meat, breaking it up into small pieces with a spoon until no longer pink.
While the meat is cooking, finely chop the zucchini flesh. Place in a clean dish towel and squeeze out the excess moisture.
Finely dice the bell peppers and shred the carrots.
Add the zucchini flesh, bell peppers, and carrots to the skillet. Cover with lid and cook for 3-4 minutes, or until the vegetables begin to soften.
Stir in the eggs, panko breadcrumbs, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
With a spoon, evenly fill the hollowed out zucchini halves with the filling. (If there is any left over filling, shape them into meatballs and cook alongside the zucchini boats)
Drizzle the zucchini boats with olive oil and sprinkle additional panko breadcrumbs.
Bake for 25 to 30 minutes.
Let cool for about 5 minutes and then enjoy!
(Any leftovers should be stored in the fridge and consumed within 2-3 days)