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IN THE KITCHEN with Fareway: Italian Stuffed Zucchini Boats

Whitney Hemmer shows us how to make them.

ANKENY, Iowa — This recipe makes 8 zucchini boats and the total time: 40 minutes.



4 medium zucchinis, cleaned, halved lengthwise and seeds scooped out

1 Tbsp. oil

1 onion, finely diced

1 red bell pepper, finely diced

2 garlic cloves, minced

1 pound ground chicken or turkey breast

1 tsp. Italian seasoning

Salt and pepper, to taste

3 Tbsp. grated parmesan cheese

1 (8 ounce) can tomato sauce

½ cup water

1 tomato, seeds removed and finely diced

1 cup mozzarella cheese



Preheat grill to medium heat. Place zucchini on the grill while you prepare the filling, about 15 minutes. Heat oil over medium-high heat. Sauté onion and bell pepper until softened, 5–7 minutes. Add garlic and ground chicken or turkey. Continue to cook, breaking up meat frequently, until cooked through, about 8 minutes.

Add Italian seasoning, salt, pepper, parmesan cheese, tomato sauce, water and diced tomatoes. Stir to combine.

Remove zucchini from grill and place in a disposable baking dish or on two sheets of aluminum foil. Stuff with tomato mixture then top with mozzarella cheese.

Return zucchini boats to the grill and grill, covered, for 5 more minutes or until cheese has melted.

Nutrition information per boat (using 93% lean ground turkey): 175 calories; 7.6 g fat; 1.9 g saturated fat; 46 mg cholesterol; 196 mg sodium; 10 g carbohydrate; 3.1 g fiber; 6.9 g sugar; 18 g protein