Let’s start the week with an easy dinner, shall we? My four-year-old insisted that we plant zucchini in our garden this year, so I would imagine I’ll be looking for a lot of creative ways to use zucchini this summer. These buffalo turkey zucchini boats are the perfect solution to your weeknight dinner dilemma! They’re easy, flavorful, and healthy. What’s not to love?
I’m all about a dish that I can make in advance, refrigerate, and pop into the oven before dinnertime. 4:30pm is generally when the house starts feeling a little hectic, and sometimes even the easiest and quickest dinners seem to take forever. But I promise you this dish has about 15 minutes of hands-on time before you put it in the oven and forget about it for 20 minutes. It’s a win for everyone!
So go ahead and add this to your meal plan! You won’t regret it.
- 2 tbsp. olive oil
- 1 lb. ground turkey
- ⅓ cup buffalo sauce (I like Frank's Red Hot Buffalo)
- 3 tbsp. Italian dressing
- 3 medium zucchini
- ½ cup cheese of choice (I used cheddar and feta)
- Green onions for topping
- Preheat oven to 350 degrees Fahrenheit. Heat olive oil in a large skillet. Add turkey and brown, breaking into pieces with a spatula as it cooks.
- Once cooked, add buffalo sauce and Italian dressing and stir to combine.
- Cut the ends off the zucchini then cut in half lengthwise. Scoop the seeds out with a spoon.
- Place the zucchini in a baking dish and spoon the turkey mixture into the zucchini boats.
- Sprinkle with cheese. I love a mix of cheddar and feta cheese on these!
- Bake for 25-30 minutes until zucchini are tender. Remove from oven, top with sliced green onions, and serve.
- Enjoy!
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