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Healthy eating is nowadays a good deal more popular than it used to be and rightfully so. The overall economy is affected by the number of individuals who are dealing with health problems such as hypertension, which is directly linked to poor eating habits. Wherever you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. Most people typically think that healthy diets require a great deal of work and will significantly change the way they live and eat. Contrary to that information, individuals can alter their eating habits for the better by carrying out several modest changes.

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Obviously, it’s easy to begin integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to italian stuffed zucchini boats recipe. You can have italian stuffed zucchini boats using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Italian stuffed zucchini boats:

1. You need medium, uniformly-sized zucchini
2. Take jar tomato basil marinara, divided
3. Get olive oil
4. Provide ground turkey or Italian sausage
5. Provide diced onion
6. Take minced garlic
7. Prepare diced red bell pepper
8. Use chopped mushrooms
9. Get chopped Italian parsley
10. Take Italian herb seasoning
11. Prepare kosher salt
12. Provide Fresh cracked black pepper
13. Provide red pepper flake
14. Prepare shredded mozzarella cheese
15. Prepare shaved parmesan
16. Take Italian Panko bread crumbs

Instructions to make Italian stuffed zucchini boats:

1. Preheat oven to 375 degrees F. Measure out 1 cup of the marinara sauce and set aside.
2. Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside. Place the scooped out zucchini boats into a 13"x 9" baking dish and add about 1" of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly.
3. Add olive oil to a 12" skillet and place over MEDIUM heat. Add turkey (or beef), onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat.
4. Add the chopped zucchini flesh, mushrooms, remaining marinara in jar (reserve 1 cup for later), parsley, Italian seasoning, salt, fresh ground black pepper, and crushed red pepper. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes.
5. Remove partially cooked zucchini from baking dish and pour off water. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce.
6. Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL.
7. Remove foil and sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Place dish in oven, watching closely, and cook for just a couple of minutes until cheese has melted and bread crumbs are golden brown.

I decided to go with an Italian theme for these (what can I say, we cook what. Tender baked vegetarian zucchini boats recipe with a delicious Italian stuffing. This simple vegetarian zucchini recipe makes a healthy side dish, or light meal. Our vegetarian stuffed zucchini boats make the perfect healthy weeknight dinner. They are easy to make and very versatile.

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