Stuffed Zucchini Boats
- 1 ¾ pounds medium-sized zucchini
- 3 tablespoons extra virgin olive oil (divided)
- 1 pound ground turkey
- ¾ cup onion, finely chopped
- 2 tablespoons garlic, minced (divided)
- ⅓ cup currants (okay to substitute raisins)
- 1 ¼ teaspoons sea salt (divided)
- 1 ¼ pounds fresh Roma tomatoes
- ¾ cup cooked L&B Quinoa (¼ cup uncooked)
- ⅓ cup Italian flat-leaf parsley, chopped (divided)
- ⅓ cup fresh dill, chopped (divided)
- ¾ cup Parmigiano-Reggiano, grated (divided)
- 1 teaspoon black pepper
Heat oven to 375 F.
Trim zucchini ends. Halve lengthwise and scoop out inner flesh with a spoon or melon baller, leaving a “boat” for the stuffing. Finely chop the scooped-out flesh and set aside.
In a large skillet on medium high heat, sauté 2 tablespoons oil, reserved chopped zucchini, ground turkey, onion, minced garlic (reserve 1 teaspoon), currants and 1 teaspoon salt, stirring occasionally for 10-15 minutes until liquid is evaporated and turkey is thoroughly cooked.
Halve tomatoes, remove core, and put in blender or food processor with ¼ teaspoon salt and remaining garlic. Puree on high until completely smooth.
Coat a 9x13 baking pan with remaining olive oil. Pour tomato sauce in pan.
Combine the ground turkey mixture with cooked quinoa, herbs (reserve 1 tablespoon of each herb), ½ cup cheese and ½ teaspoon of pepper; mix well. Spoon mixture into the zucchini boats and arrange on top of tomato sauce in baking pan. Top with any remaining meat and quinoa mixture.
Cover pan with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes. Garnish with remaining herbs and cheese and serve.