Zucchini Boats

This time of year brings a bounty of fresh fruits and veggies up for grabs at my work. People have gardens and orchards and can't eat all of the produce they harvest. This is GREAT for me, because we love the garden fresh zucchini and tomato!

Tonight I tried something new with zucchini... ZUCCHINI BOATS! They were a hit! The kids didn't eat the 'boat' part of the zucchini boats, but I didn't care because there was zucchini cut up in the filling as well. Sneaky, I know!

Zucchini Boats

* 1 largish zucchini, cut in half and then halved lengthwise

* 1 lb ground turkey

* 1/4 c onion, chopped

* 2 cloves garlic, minced
* 1 Tbsp butter

* 1 medium tomato, chopped

* 1 can of corn, drained

* 1 Tbsp parsley

* 1/2 tsp salt

* 1/4 tsp basil

* 1/8 tsp pepper

* 1/2 cup bread crumbs

* Parmesan cheese

Remove pulp from zucchini pieces; chop and set aside. Parboil zucchini boats in boiling water for 1 minute. Spray a shallow baking dish with olive oil. Drain the zucchini boats and place them in the baking dish. Melt the butter in a large skillet. Saute turkey, onion and garlic for two minutes. Add zucchini pulp, tomato, parsley, salt, basil and pepper. Saute about 5 minutes longer or until the zucchini is tender and the turkey is completely cooked. Add the corn and breadcrumbs. Spoon the mixture in to the zucchini boats. Bake at 350 degrees for 10 minutes. Top with Parmesan cheese and bake an additional five minutes or until the cheese is melted.

YUM! And yes, my kids ate it! I wonder what tomorrow night will bring...