Overstuffed Zucchini Boats
What You’ll Need.
- 2 Zucchinis
- 1 lb of Ground turkey
- 2 poblano peppers
- 3 serrano peppers
- Half of an onion
- 6 Cloves of garlic
- 2 Avocados
- Cherry tomatoes
- Shredded pepper jack cheese
- Salt, pepper, chili powder, smoked paprika
- Olive oil
- 4 tablespoons of Mayo
- 1 tablespoon of Sriracha
- Lemon
- Fresh cilantro
Preheat oven to 350 degrees. Cut the Zucchinis in half (length-wise) and scoop out the middle. Make sure you have lots of space to stuff all of your ingredients. Keep half of the zucchini middles that you scooped out, and throw out the remainder of them. Once hollowed out, put your zucchini boats, skin side down, on a sheet pan and drizzle olive oil over the top. Be generous with the oil! Bake for 20 minutes until the boats turn bright green.
While your boats are baking in the oven, chop up your peppers, onion, zucchini middles, and garlic and saute in olive oil for about 10 minutes (or until your onions are transparent).
Add your ground turkey and cherry tomatoes that are cut in half into the pan. Then add some spices: salt, pepper, chili powder, and smoked paprika. Season to your liking. Cook the now seasoned veggies with the ground turkey, until the turkey is no longer pink. Cook time is about 5 minutes.
By now, your boats should be baked and you can remove them from the oven. Take your boats and scoop your ground turkey/veggie mixture into them (it is okay if they are overflowing, preferred actually). Top with your shredded cheese and place back into the oven for another 10-15 minutes, or until the cheese is completely melted.
While your boats are baking again, chop up some cilantro and your avocado.
In a small bowl mix your mayo, sriracha, and freshly squeezed lemon.
Take your boats out of the oven once cheesy, and place on a plate. Top with your avocado, and then spoon your aioli (the mayo and sriracha mixture) over the avocados. Sprinkle your fresh chopped cilantro as a finishing touch. Time to enjoy your boats!
Wine recommendations with meal: Dry Riesling, Valpolicella or a Rose
