Zucchini Boats

 

I was skeptical, suspicious actually, of anything in a "boat." The Dijon and fennel seeds won me over. And the zucchini seeds and core add great texture and creaminess to the dish. It's one of our faves. Quick dinner to make and a great dish to have around for a healthy lunch or snack. If you're not into the boat thing, you can dice the zucchini after seeds/core are removed and add it to straight into the dish. If you do this, sauté for about 5 minutes until zucchini is tender but still crunchy.

 

Ingredients

• 3-4 medium zucchinis

• 1 lb ground turkey or chicken

• 1 garlic clove

• 1-2 T extra virgin olive oil

• 1 tsp rubbed sage

• 1 tsp fennel seed

• 1/2 tsp salt

• 1/2 tsp pepper

• 2 T Dijon mustard

 

Instructions

• Preheat oven to 350 F.

• Cut the ends off of the zucchini and cut each zucchini in half. Using a spoon, remove the core/seeds from the zucchini and chop the core/seeds into small pieces. Set aside for later. Place the zucchini in a baking dish.

• Heat oil in a large skillet over medium-high heat.

• Add garlic clove, sauté until fragrant.

• Add the ground turkey or chicken and begin to brown.

• Add the spices and continue to brown the meat until cooked through.

• Add the reserved zucchini core/seeds and cook for another 1-2 minutes.

• Add the Dijon mustard and heat through.

• Fill the zucchini with the mixture.

• Bake uncovered for 25-30 minutes or until zucchini is tender.

 

Serves: 4

Time: 45 minutes with prep

 

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.

 

Write-up by Pam.