Turkey Meatballs Zucchini Boats

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat to 200°C

2. Step 2

   Halve the zucchini lengthwise on the cutting board and use the spoon to hollow each half, leaving 1 cm of flesh around the edges. Place the boats in the baking dish and lightly season them with 1.0 gr of salt.

   Parallel with step: 1

   Ingredients used: 1.0 gr Salt, 4.0 piece Zucchini

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

3. Step 3

   In the mixing bowl, combine the ground turkey, breadcrumbs, egg, garlic, 20.0 gr of Parmesan cheese, Italian seasoning, 3.0 gr of salt, and black pepper. Mix until just combined, shape into small meatballs, and place them on the cutting board.

   Ingredients used: 1.5 gr Black Pepper, 1.0 piece Egg, 3.0 clove Garlic, 450.0 gr Ground Turkey, 2.0 gr Italian Seasoning, 20.0 gr Parmesan Cheese, 3.0 gr Salt

   Cookware: cutting board, mixing bowl

4. Step 4

   Spoon 200.0 gr of marinara sauce beneath the zucchini boats, divide the meatballs among them, and spoon the remaining 200.0 gr of marinara sauce over the meatballs. Sprinkle the remaining 20.0 gr of Parmesan cheese on top.

   Ingredients used: 400.0 gr Marinara Sauce, 20.0 gr Parmesan Cheese

   Cookware: baking dish, spoon

5. Step 5

   Bake the assembled zucchini boats in the 200°C oven for 30 minutes, until the zucchini is tender, the sauce is bubbling, and the meatballs reach an internal temperature of 74°C on the food thermometer.

   Timer: 30 min (scalable)

   Cookware: baking dish — 23 x 33 cm, Food Thermometer, oven — 200°C

6. Step 6

   Remove the baking dish from the oven and let the zucchini boats rest for 5 minutes; the sauce should remain visibly bubbling at the edges and the meatballs should be firm.

   Timer: 5 min (fixed)

   Cookware: baking dish