Ingredients
Method
- Preheat oven to 375°F. Cut zucchini in half lengthwise and scoop out the center flesh with a spoon, leaving about 1/4 inch of flesh attached to the skin. Chop the scooped flesh and set aside. Place zucchini boats in a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced onion and carrots, cook for 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add ground turkey to the skillet, breaking it up with a spoon. Cook for 6-8 minutes until no longer pink. Season with salt, pepper, oregano, and basil.
- Stir in the chopped zucchini flesh, uncooked rice, and drained tomatoes. Mix well and cook for 2 minutes. Remove from heat.
- Divide the turkey and rice mixture evenly among the zucchini boats, mounding it slightly. Pour chicken broth around the zucchini boats in the baking dish, not over the filling.
- Cover tightly with aluminum foil and bake for 35-40 minutes, until rice is tender and zucchini can be easily pierced with a knife.
- Remove foil and bake for an additional 5-10 minutes to lightly brown the tops. Let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
Notes
Choose zucchini that are firm and heavy for their size. If your zucchini are very large, you may need extra filling. Leftover filling can be cooked separately as a side dish. Store leftovers covered in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15-20 minutes.