Zucchini boats
- 3 large or 4 medium/small zucchini
- 1 lb ground turkey
- 1/2 red bell pepper minced
- 1/2 yellow bell pepper minced
- 1/2 onion chopped
- 2 garlic cloves minced
- 2 cups Rao’s Arrabiata Sauce (or marinara sauce with red pepper flakes added)
- 1 cup ricotta cheese
- 1 large handful fresh basil
- 1 large handful fresh spinach
- 1 cup shredded fresh mozzarella cheese
- 1/2 cup shredded parmesan cheese
- Olive oil (I use garlic olive oil)
- Salt and freshly ground black pepper, to taste
- Bonnes Herbes de Paris or your favorite dried herbs
- Preheat the oven to 400F.
- Slice zucchinis in half on length, and scoop the inside out with a spoon. (Keep the zucchini you’ve scooped out and make zucchini bread!!) Place them in a baking dish, cut side up and brush with olive oil, salt and pepper Bake for 10-12 minutes until the zucchini softens a bit.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add onion, red and yellow peppers and salt and pepper. Saute for a few minutes and add garlic. Add ground turkey, bonnes herbs, salt and pepper and cook stirring occasionally and breaking up the meat with a wooden spoon. Once the meat is cooked through, stir in the arribiata sauce and a few handfuls of spinach. Simmer for 1-2 minutes more. Set aside.
- Meanwhile, in a food processor, combine 1 cup ricotta cheese, 1/2 cup mozzarella, and the basil leaves. Pulse to combine.
- Stuff the zucchini boats with the cheese mixture, top with the meat sauce and sprinkle with remaining mozzarella and parmesan cheese. Bake for 20 minutes or until cheese is melted.
- Garnish with fresh basil.
