A delightful twist on the classic stuffed zucchini, featuring a flavorful filling and a cheesy topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the ground turkey, onion, bell pepper, parsley, basil, salt, black pepper, diced tomato, tomato sauce, and egg. Mix until well combined.
Mix gently to avoid overworking the meat, which can make it tough.
Halve the zucchinis lengthwise and scoop out the center to create a hollow boat shape, leaving about 1/4 inch of flesh around the edges.
Use a spoon or melon baller for easier scooping.
Fill each zucchini boat with the prepared meat mixture, pressing lightly to ensure it stays in place.
Do not overfill to prevent spilling during baking.
Place the filled zucchini boats in a baking dish and spoon any remaining tomato sauce over the top.
Arrange the boats snugly to keep them upright.
Bake in the preheated oven for 40 minutes, or until the zucchini is tender and the filling is cooked through.
Check doneness by inserting a knife into the zucchini; it should slide in easily.
Sprinkle the shredded mozzarella cheese over the zucchini boats and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
For a golden finish, broil for 1-2 minutes after melting.
Serve the stuffed zucchini boats warm, garnished with additional parsley if desired.
Pair with a fresh salad or crusty bread for a complete meal.
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