TURKEY FENNEL ZUCCHINI BOATS
Warning: Adult language
Please do not read any further if you are offended by adult language.
"Gab, that was the most delicious vegetable thing I ever ate. You need to go write down exactly what you did right now and never make it any different than that. Promise me." Those were the words that came out of my hubby's mouth right after he took his last bite of his zucchini boat.
I was floored.
Two things you need to know about my hubs, Jay:
1. He doesn't like vegetables.
2. He doesn't like vegetables.
For him to rave over a zucchini boat is some serious shit.
He went on and on about how delicious it was. I even got an ass smack. I mean it was a PG smack, the kids were around. But still. A booty smack over a dinner? I may need to make this four times a week.
Come on garden, don't fail me now.
Jay is a good boy. He never complains about what's put in front of him, he eats his veggies even if he doesn't want to, and he always makes a point to thank me for dinner. But this was the first time in history that he raved about a vegetable. I mean damn, he smacked my ass. So I took his advice. Before I even cleaned up after dinner, I wrote down the recipe.
Normally for most meals, I just throw a bunch of stuff together. I never make the same thing the same exact way twice, because I never write anything down. I'm Italian. Most of us don't even own measuring spoons and cups. We measure ingredients based on our mood.
Ask an Italian how they make one of their recipes. After two minutes your eyes will roll so far back in your head they'll be staring at your ass. 'Well you chop it up until it looks good and feels heavy enough in your hand.', 'Ah, just give it a couple shakes, you'll know when it's enough.', 'Add enough until it feels right, but not too much.'
This fact is the very reason Jay was so adamant that I immediately go write down what I had just made. He knew if I didn't, he'd never taste that delicious zucchini boat that same way again.
Well since I wrote it down AND this recipe is as healthy as they come, I thought I'd share it with all of you sexy bitches. Maybe you'll get an ass smack from it too.
You see, real bitches look out for one another. I got you.
Maybe I should rename this recipe "Ass-Smackin' Zucchini Boats" or "Zucchini Booty Boats"
Hmmm. I'll think on it. In the meantime, here's the recipe:
TURKEY FENNEL ZUCCHINI BOATS
Makes 6 Boats
- 1-1.5 lbs GROUND TURKEY
- 3 mediumZUCCHINIS
- 1 cup diced RED ONION (in two, 1/2c portions)
- 1 cup diced BELL PEPPERS (any desired variety/combo, I used 1/2 orange and 1/2 red)
- 1-3 diced ANAHEIM PEPPERS (I used 3)
- 1/2 cup shreddedPARMESAN CHEESE (or desired cheese)
- 1 TBS FENNEL SEEDS
- 1 tsp GARLIC SALT
- SALT/PEPPER to desired taste (I used Himalayan salt)
- 2 TBS OLIVE OIL
- MOZZARELLA SLICES (optional)
- SPAGHETTI SAUCE (optional)
1. Cut zucchinis in half (LENGTH-WISE) and scoop out the insides until the zucchinis have approximately 1-inch shells. Place the zucchini shells in a baking dish or roaster and set aside.
Oh yeah baby, look at that booty boat!
The easiest way to scoop out your zucchini is to use a knife and simply score and cut your 1-inch shell. Then use a spoon to finish scooping it out. The knife does most of the work for you, but the spoon lets you scrape the shell evenly.
2. Dice up the scooped out zucchini.
3. In a large skillet or pan, cook the diced zucchini, all the diced peppers, and 1/2 cup of the diced onion for 6-8 minutes. Drain. Set aside.
Rainbow colors are so pretty and HEALTHY!
Make sure you drain the zucchini water before you move on.
4. In a large skillet, heat the olive oil. Then cook the ground turkey, fennel seeds, garlic salt, and the other 1/2 cup of diced onions. Once cooked, drain the grease.
I love cooking with fennel seeds. Not only are they super nutritious, but they are so flavorful! I love seasoning my ground turkey with fennel seeds because it makes the turkey taste like sausage, which is the perfect complimentary taste with the peppers and zucchini.
5. Add the cooked turkey to the zucchini mixture and stir well.
6. Add shredded parmesan cheese and mix well.
7. Add desired amount of salt and pepper (and any other desired spices) and mix well.
8. Fill your zucchini shells with your mixture.
9. Bake covered at 350 degrees for 30-40 minutes, or until the zucchini shell is completely cooked through and soft. A fork should easily be able to cut it.
10. Top the zucchinis with the mozzarella slices and put back into the oven until the cheese melts, approximately 2-4 minutes.
11. Top with heated spaghetti sauce and serve. You can also eat them plain like I do!
I ate my zucchini boat without the mozzarella cheese and sauce and it was still out of this world delicious!
Since this was a last minute dinner that I threw together, I didn't have any of my own sauce. So I topped Jay and the kids' zucchini boats with Bertolli's Organic Traditional Tomato Basil Sauce. I always have this sauce in my pantry for when I'm pinched for time. For this recipe, I added some cooked ground turkey (approx. 1/3 lb) to the sauce.
NUTRITIONAL INFORMATION: Serving size = 1 boat
Information is based on the exact ingredients used above. Changing amounts and removing/adding ingredients will result in different numbers.
ZUCCHINI BOAT W/O MOZZARELLA SLICES AND SAUCE
- 236 Calories
- 10g Fat
- 11g Carbs
- 8g Sugar
- 25g Protein
ZUCCHINI BOAT WITH MOZZARELLA AND SAUCE
- 401 Calories
- 20g Fat
- 22g Carbs
- 14g Sugar
- 35g Protein
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