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Italian stuffed zucchini boats
Italian stuffed zucchini boats

Before you jump to Italian stuffed zucchini boats recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

Until fairly recently any individual who indicated concern about the degradation of the environment raised skeptical eyebrows. That has fully changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the experts, to clean up the natural environment we are all going to have to make some improvements. These modifications need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going more green.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to run as often.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is something we can all accomplish, without difficulty. Typically, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to italian stuffed zucchini boats recipe. You can have italian stuffed zucchini boats using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Italian stuffed zucchini boats:
  1. Get 3 medium, uniformly-sized zucchini
  2. Prepare 1 (24 oz) jar tomato basil marinara, divided
  3. Prepare 1 tablespoon olive oil
  4. Take 1 lb ground turkey or Italian sausage
  5. Take 1/3 cup diced onion
  6. Provide 1 tablespoon minced garlic
  7. You need 1/3 diced red bell pepper
  8. Provide 1/2 cup chopped mushrooms
  9. You need 1/4 cup chopped Italian parsley
  10. You need 1 tablespoon Italian herb seasoning
  11. Provide 1/2 teaspoon kosher salt
  12. You need to taste Fresh cracked black pepper
  13. Use 1/4 teaspoon red pepper flake
  14. You need 1 1/2 cup shredded mozzarella cheese
  15. Prepare 1/4 cup shaved parmesan
  16. Use 3 tablespoon Italian Panko bread crumbs
Steps to make Italian stuffed zucchini boats:
  1. Preheat oven to 375 degrees F. Measure out 1 cup of the marinara sauce and set aside.
  2. Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside. Place the scooped out zucchini boats into a 13"x 9" baking dish and add about 1" of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly.
  3. Add olive oil to a 12" skillet and place over MEDIUM heat. Add turkey (or beef), onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat.
  4. Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes.
  5. Remove partially cooked zucchini from baking dish and pour off water. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce.
  6. Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL.
  7. Remove foil and sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Place dish in oven, watching closely, and cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown.

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