Meatball Zucchini Boats

Ingredients:

Meat

●          1 lb Ground turkey or ready made plant based meatballs

Produce

●          2 Garlic cloves

●          1/2 tsp Garlic powder

●          1/4 cup Parsley

●          3 Zucchini, medium

Refrigerated

●          1 Egg, large

Condiments

●          2 cup Marinara sauce

Baking & Spices

●          1 Black pepper, Freshly ground

●          1/2 tsp Italian seasoning

●          1 Kosher salt

●          1/2 tsp Red pepper flakes

Oils & Vinegars

●          1 tbsp Olive oil, extra-virgin

●          1 tbsp Vegetable oil

Go without dairy - if tempting try daiya as an alternative or

½  cup Mozzarella

½  cup Parmesan

Cooking Instructions:

•Preheat oven to 350°.

Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.

•Place in a shallow baking dish, drizzle with olive oil, and season with Italian seasoning, garlic powder, salt, and pepper.

•Bake 12 to 15 minutes, until mostly tender.

•Remove from oven and turn broiler to high.

•Make meatballs: In a large bowl, mix together ground turkey, parsley, egg, garlic, salt, and red pepper flakes. Form into 24 meatballs.

•In a large skillet over medium-high heat, heat vegetable oil.

•Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side.

•Pour marinara around the meatballs and stir until the meatballs are fully sauced.

Simmer for 10 more minutes and remove from heat.

•Fill zucchini boats with meatballs and

 top with cheese option. Broil until the cheese is melted, 3 to 5 minutes. Garnish with Parmesan and parsley and serve hot.