Turkey Meatballs Zucchini Boats

Instructions

1. Step 1

   Heat the oven to 200°C.

2. Step 2

   Scoop the centers from the zucchini halves, leaving shells about 1 cm thick. Arrange the shells cut-side up in the baking dish.

   Ingredients used: 4.0 piece Zucchini

   Cookware: baking dish, Chef Knife, cutting board, spoon

3. Step 3

   Brush the zucchini with olive oil and season with ⅜ tsp (2 gr) salt and 0.5 gr black pepper.

   Ingredients used: 0.5 gr Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking dish, pastry brush

4. Step 4

   Bake the zucchini until it begins to soften but still holds its shape.

   Timer: 12 min (fixed)

   Cookware: baking dish

5. Step 5

   Combine the ground turkey, onion, garlic, breadcrumbs, egg, 30 gr Parmesan, parsley, oregano, ⅝ tsp (4 gr) salt, and black pepper in the mixing bowl. Mix just until evenly combined.

   Ingredients used: 1.0 gr Black Pepper, 50.0 gr Breadcrumb, 1.0 gr Dried Oregano, 1.0 piece Egg, 8.0 gr Garlic, 500.0 gr Ground Turkey, 80.0 gr Onion, 30.0 gr Parmesan Cheese, 15.0 gr Parsley, 4.0 gr Salt

   Cookware: mixing bowl

6. Step 6

   Shape the turkey mixture into 16 equal meatballs and arrange them on the sheet pan. Bake until their centers reach 74°C.

   Timer: 18 min (fixed)

   Cookware: instant-read thermometer, Sheet Pan

7. Step 7

   Spoon the marinara sauce into the zucchini boats and place two cooked meatballs in each. Top with mozzarella and the remaining 20 gr Parmesan.

   Ingredients used: 400.0 ml Marinara Sauce, 120.0 gr Mozzarella, 20.0 gr Parmesan Cheese

   Cookware: baking dish, spoon

8. Step 8

   Return the baking dish to the oven and bake until the sauce is hot, the zucchini is tender, and the cheese is melted and lightly browned.

   Timer: 12 min (fixed)

   Cookware: baking dish

9. Step 9

   Rest the zucchini boats briefly before serving.

   Timer: 5 min (fixed)

   Cookware: baking dish