Eva Longoria’s Turkey-stuffed Zucchini boats are enjoyable for the entire household.
The actress is encouraging households to get artistic within the kitchen, suggesting that taking part in along with your meals generally is a scrumptious expertise.
The actress and writer has shared a beloved household recipe for stuffed squash from her second cookbook, My Mexican Kitchen.
Longoria highlights the recipe’s family-friendly nature, stating, “This is an effective recipe for the entire household as a result of children may also help fill the boats earlier than baking, and they’re additionally enjoyable to eat. My sisters and I used to play with them on the desk!”
She additionally describes the dish’s attraction, “The tender squash and savory filling mix superbly for a heat, comforting meal.”
The Desperate Housewives star additionally provides useful suggestions for recreating the recipe.
Longoria advises choosing bigger squash, explaining they “can be simpler to carry whereas scraping out the seeds and tender core.”
She additionally cautions, “Take care to not lower out an excessive amount of, although, or they might cut up whereas baking.”
Eva Longoria’s Turkey-Stuffed Zucchini Boats’ Recipe
2 Tbsp. extra-virgin olive oil
½ small white onion, chopped
2 medium garlic cloves, minced
1 lb. floor turkey
1 Tbsp. dried Italian seasoning
¼ tsp. crushed pink pepper
1¼ tsp. kosher salt, divided
½ tsp. freshly floor black pepper, divided
1 Tbsp. tomato paste
1 (14.5-oz.) can diced tomatoes, undrained
4 massive zucchini or 6 massive calabacitas
2 oz. Parmesan cheese, grated (about ¼ cup)
Fresh basil leaves, chopped
- Preheat your oven to 375°F (190°C).
- Heat oil in a big skillet over medium-high warmth. Add chopped onion and prepare dinner for about 5 minutes, stirring ceaselessly, till the onion turns into translucent and begins to brown.
- Add minced garlic to the skillet and prepare dinner for about 1 minute, stirring continually, till aromatic and evenly browned.
- Add floor turkey, Italian seasoning, crushed pink pepper, ¾ teaspoon of salt, and ¼ teaspoon of black pepper to the skillet. Cook for about 7 minutes, stirring usually to interrupt up the turkey, till it’s browned.
- Push the turkey combination to 1 aspect of the skillet. Use a big spoon to take away and discard any extra fats.
- Stir tomato paste into the skillet and prepare dinner for 1 minute, stirring continually, till aromatic.
- Add diced tomatoes to the skillet. Reduce the warmth to low and prepare dinner for 12 to fifteen minutes, stirring often, till the sauce has thickened.
- Using a small spoon, rigorously take away the seeds and tender core from every zucchini half and discard them. Season every zucchini “boat” with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Place the zucchini halves on a big rimmed baking sheet.
- Spoon the turkey combination evenly into every zucchini boat and prime with Parmesan cheese.
- Bake within the preheated oven for 20 to 25 minutes, or till the zucchini is tender when pierced with a fork.
- Garnish with recent basil leaves and serve.
Serves: 4
Active time: 25 minutes
Total time: 45 minutes
