Zucchini Boats
These stuffed zucchini boats are filled with a hearty, well-seasoned chopped turkey mixture and baked to perfection. Any leftovers can be frozen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Melon baller
- Oven
- Stove
- Baking sheet
- Parchment paper
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Colander
Ingredients
- 1 cup medium-fine bulgur
- 2 cups boiling water
- 8 medium zucchini, unpeeled and scrubbed
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cubes Gefen Frozen Garlic
- chili powder, to taste
- paprika, to taste
- 1 teaspoon salt, or to taste
- pepper, to taste
- 1 and 1/2 cups Tuscanini Marinara Sauce
- 1 pound (450 grams) ground turkey
- 3 tablespoons Gefen Unsweetened Applesauce
- 3 tablespoons freshly squeezed lemon juice or Tuscanini Lemon Juice
- 2 tablespoons Gefen Honey
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