Greek Turkey Zucchini Boats
These Greek Turkey Zucchini Boats are so good, they might just ruin all other dinners for you! Packed with seasoned turkey, tangy feta, and all the best Mediterranean flavors, they’re like a vacation for your taste buds.
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Servings: 4
Ingredients
- 4 Medium Zucchini
- 1 Lb Ground Turkey
- ½ Cup Crumbled Feta Cheese
- 2 Tbsp Sun-dried Tomatoes Chopped
- 2 Tbsp Kalamata Olives Chopped
- 2 Tbsp Fresh Parsley Chopped
- 1 Tbsp Fresh Dill Chopped
- 2 Garlic Cloves Minced
- 1 Tsp Dried Oregano
- 15 Oz Tomato Sauce
Instructions
- Preheat the oven to 400 degrees.
- Trim off the stem ends and cut the zucchini in half lengthwise. Carefully scoop the flesh out with a spoon and discard.
- Place the hollowed zucchini on a baking sheet lined with parchment paper. Set aside.
- Brown the turkey in a saute pan over medium heat until it is no longer pink. Add the minced garlic and cook for another minute.
- Then add the feta, sun-dried tomatoes, kalamata olives, parsley, dill, oregano, and tomato sauce. Mix until thoroughly combined. Add salt and pepper to taste.
- Spoon the filling evenly into the zucchini. Bake for 20-25 minutes until zucchini are tender.
- Garnish with feta cheese and fresh parsley, and enjoy!
Notes
- Reheat zucchini boats at 350 degrees for 20 minutes.
- Store them in an airtight container in the fridge for up to 3–4 days
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