Zucchini Boats
Ingredients
4 medium-sized zucchini
1 Tbsp olive oil
1 lb. ground turkey sausage meat
1 tsp salt
½ tsp pepper
1½ peppers, red, yellow and orange, or as desired, diced
1 small onion, diced
5 mushrooms, chopped
1 Tbsp Fresh Parsley, chopped
3 Tbsp tomato paste
½ cup breadcrumbs
1 cup BelGioioso Mild Provolone, grated, plus more for melting atop
Directions
Preheat oven to 400°.
Wash and dry zucchini. Cut each in half lengthwise. Using a melon baller or spoon, scoop out insides of each zucchini half, making sure to leave some flesh all around. Reserve scooped flesh in a strainer and press to remove any excess water from flesh. Lightly salt zucchini halves and set aside.
In a large skillet, sauté ground turkey until cooked through. Use end of spatula to break up into small pieces and season with salt and pepper.
Add pepper, onion and mushroom to pan, sauté until soft. Add tomato paste and stir thoroughly to incorporate. Transfer turkey mixture to a bowl.
Add parsley, breadcrumbs and grated Belgioiso Mild Provolone and mix thoroughly.
Using a teaspoon, scoop mixture into the hollowed-out halves of zucchini. Place halves on a parchment lined baking sheet and sprinkled reserved grated provolone generously atop each zucchini boat.
Bake for 20 minutes and serve warm.