Happy Tuesday y’all! I hope you all are having a great week so far! Today I wanted to share this adorable outfit with you all as well as one of my FAVE recipes I have found! So since going gluten free, I have been a Pinterest fanatic! Finding new recipes that I love is so great for me because I am such picky eater! When I found these zucchini boats, I was so excited! They are one of my favorite things to make. So easy and SO SO yummy!!
Ingredients:
3 medium sized zucchini
1 (24 t0 26 ounce) jar tomato basil marinara, divided (So I am really picky and love this Ragu sauce flavored with meat so this is what I used)
1 tablespoon olive oil
1 pound ground turkey or beef
1/3 cup chopped onion (I don’t like onions so I just used minced onion and didn’t put as much)
1/3 cup chopped red bell pepper (I also don’t like bell pepper, so I just opted to leave them out! I know, SO picky)
1/2 cup chopped brown button mushrooms (Again, I don’t like mushrooms so I just left them out 😉 )
1/4 cup chopped fresh Italian parsley
1 teaspoon Italian seasoning
1/2 teaspoon salt
Fresh ground black pepper, to taste
1/4 teaspoon crushed red pepper, or to taste
1-1/2 cups shredded mozzarella cheese
1/4 cup shaved or shredded parmesan
2 tablespoons Italian style panko break crumbs (gluten free bread crumbs if you’re gluten free!)
Instructions:
Preheat the oven to 375 degrees F.
Measure out 1 cup of the marinara sauce and set it aside.
Trim ends of zucchini and live in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh, chop it and set aside.
Place the scooped out zucchini boats into a 13″X9″ baking dish and add about 1″ of water to the bottom of the pan. Cover the pan with foil and bake in oven for 20 minutes or until zucchini boats are slightly fork-tender. Remove from oven, and set aside to cool slightly.
Add olive oil to a 12″ skillet and place over medium heat. Add turkey or beef, onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks. Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat.
Add the chopped zucchini flesh, mushrooms, remaining marinara from jar (reserve 1 cup for later) parsley, Italian seasoning, salt, ground pepper and crushed red pepper. Stir well to combine. Bring to a simmer then reduce heat and allow to simmer over low heat for about 15 minutes.
Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is for tender. Remove dish from oven.
Set oven to BROIL.
Remove foil and sprinkle zucchini boats with mozzarella, parmesan and the panko bread crumbs. Place dish in oven, watching closely, and cook for a couple of minuted until cheese has melted and bread crumbs are golden brown.
ENJOY! 🙂
This recipe is so simple and only takes about 45 minutes to cook! I went ahead and put the nutrition facts below as well!
Outfit details
Now on to this outfit! I found this top last week at Nordstrom and was obsessed! It’s light enough to wear in this unbearable Houston heat, but perfect for the upcoming fall months as well! I have always loved this mustard yellow color! It’s perfect for summer and fall. These shorts are my favorite jean shorts I have found so far. I have a really hard time finding jean shorts that I like because they are always too short or too big in my waist! I like these because they are longer in that back so your booty doesn’t show! They are also higher waisted so you don’t have to worry about them being too low! My shoes are so comfortable and have definitely been on repeat lately! Sorry not sorry 😉
Thanks for stopping by! I hope everyone has a great week! If you have any questions or want to see something specific on the blog, you can always email me at rachelkaplan@littlebitofliving.com!
