Turkey-Stuffed Zucchini Boats

Spring is here and Easter is quickly approaching. Have you planned your Easter spread yet? If not, let me throw another idea into the ring—turkey-stuffed zucchini boats with Pecorino Romano cheese and oregano. Nothing goes to waste with this recipe as you chop up the zucchini innards and mix it in the filling. (Kind of cannibalistic if you think about it…) This dish uses turkey in lieu of other ground meats as a leaner protein option. Finish with a little lemon juice or white wine vinegar to brighten them up and these boats are ready to set sail to your face hole!

Turkey-Stuff Zucchini Boats:

• 3 or 4 large zucchini, ends trimmed and halved lengthwise
• olive oil, for drizzling
• kosher salt
• ground black pepper
• 1 pound ground turkey
• 2 springs fresh oregano leaves, roughly chopped, plus more for serving
• 1 large egg
• 1/2 cup bread crumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• freshly grated Pecorino Romano cheese
• lemon juice or white wine vinegar, for drizzling

Yield: 3 to 4 servings

Procedure:

1. Preheat the oven to 400˚F.
2. Scoop in middles out of zucchini halves, making sure to leave at least 1/4 inch of flesh and reserving the innards. Arrange the zucchini boats in a baking dish, drizzle with oil, and sprinkle with some salt and pepper.
3. Dice the scooped out zucchini and mix with the ground turkey, oregano, egg, bread crumbs, garlic powder, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper. Divide the filling among the zucchini boats—be sure to pack it in there. Top with some cheese and bake until the zucchini is tender and the turkey mixture is fully cooked (it registers 165˚F on an instant-read thermometer), about 30 minutes. Pop under the broiler for a couple of minutes if you want the tops to get browner.
4. Drizzle with some lemon juice or vinegar and sprinkle for more oregano before serving.