Cheesy Turkey and Tomato Zucchini Boats

Make it

Instructions

1. 01

   Prepare the oven, pan, and zucchini

   Set a rack in the center of the oven and preheat to 425°F (220°C). Set out a 9-by-13-inch baking dish. Wash and dry 4 medium zucchini, trim the ends, and halve them lengthwise. Scoop out the centers, leaving roughly 1/4-inch-thick shells; finely chop the scooped flesh and set it aside for the filling. Measure 1 tbsp olive oil; use a little to grease the baking dish, then brush the rest over the cut sides of the shells. Sprinkle with 1/2 tsp kosher salt. Arrange cut-side up in the greased dish and roast for 12 minutes, until the edges begin to soften but the shells still hold their shape. Leave the oven on. | Why: A short head start softens the zucchini without letting the finished boats turn watery.

2. 02

   Brown the seasoned turkey

   While the shells roast, peel and dice 1 small onion and peel and mince 2 garlic cloves. Set a large skillet over medium-high heat and add 1 tbsp olive oil. Add the onion and cook for 3 minutes, stirring, until slightly softened. Add 1 lb ground turkey, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/2 tsp ground black pepper. Break up the meat and cook for 5–7 minutes, until no pink remains and an instant-read thermometer inserted into a thick portion reads 165°F (74°C). Stir in the garlic for the final 30 seconds, until fragrant. | Why: Browning builds savory flavor, while adding the garlic last keeps it from scorching.

3. 03

   Simmer the tomato filling

   Stir 1 cup tomato sauce and the reserved chopped zucchini centers into the cooked turkey. Reduce the heat to medium and simmer uncovered for 5 minutes, stirring occasionally, until the centers soften and the mixture is thick enough to mound on a spoon. If the shells finish roasting first, set the baking dish on a heatproof surface while the filling thickens. | Why: Simmering cooks off excess moisture so the boats stay neatly filled.

4. 04

   Fill, top, and bake

   If the baking dish is still in the oven, remove it carefully and set it on a heatproof surface. Spoon the hot filling evenly into the roasted shells. Top with 1 cup shredded mozzarella cheese, then sprinkle with 2 tbsp grated Parmesan cheese. Return the dish to the 425°F (220°C) oven and bake for 12–15 minutes, until the cheese is melted and browned in spots and the zucchini is tender when pierced with a fork. | Why: The final bake melds the filling with the tender shells and gives the cheese a golden finish.

5. 05

   Rest and serve

   Remove the baking dish from the oven and rest the boats for 3 minutes, until the bubbling slows and they are easier to lift. Divide the eight halves among four plates, two per serving, and serve warm. | Why: A brief rest helps the filling settle so each boat holds together.