Stuffed Zucchini Boat Casserole
This dish was a sure winner growing up in our household. To this day I still love to make this recipe. It, like many of our staple dishes we grew up with is very versatile. I have done this dish with ground beef, black beans, rice, diced jalapeños and cheddar cheese. Mix it up and have fun with it!
Preheat Oven 350 Degrees
2# Shelton’s Poultry Ground Turkey
1 brown onion diced
2 garlic cloves chopped fine
1/2 cups white or brown rice
1 cup Alexander’s Housemade Chicken Broth
4 zucchini (cut in half, remove guts and seeds so you are left with boat shape zucchini)
2 cups shredded Romano Cheese
8 ounces shredded mozzarella cheese
Salt and Pepper
Zucchini should be cut in half and guts removed with a small spoon (I use a strawberry huller) creating a boat like shape. Set innards aside.
Place zucchini boats into a baking dish, coat with olive oil and salt the zucchini. Place zucchini in oven covered for 5 minutes to soften and to par bake zucchini boats. Pull out and set aside.
Cook rice in chicken broth season with turmeric and cook for 20-25 minutes or until fluffy and set aside.
Sauté onion in pan with olive oil season with salt, pepper and turmeric and cook for 3-5 minutes.
Add innards of zucchini into sauté pan with onions, season with salt pepper. Cook until zucchini is Al dente. Pull out of pan and set aside.
Add ground turkey into pan that sautéed onion came out of, and cook while breaking up Turkey mixture with wooden spoon. Make sure to season well with salt, pepper and turmeric.
Mix garlic and rice along with onion and zucchini innards back into Turkey mixture, and add the grated cheese.
Fill zucchini boats with the Turkey and rice mixture. Whatever mixture is left over use to cover tops of zucchini. This recipe makes a lot so don’t be surprised if your casserole dish is full.
Sprinkle with more cheese
Place back in oven for 30-35 minutes, bake until cheese is browned, and serve hot.