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Peace. Love. Ranch.

Zucchini Dinghies

  • Prep Time 10 min
  • Cook Time 35 min
  • Servings 6
  • Print print Print

Ingredients (9)

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (5)

  1. 1
    Preheat oven to 375°F. Prepare a baking sheet by coating with nonstick cooking spray.
  2. 2
    Halve zucchini lengthwise, then using a melon baller or small spoon, remove the center of each half — being careful not to remove too much or cut too close to the edge — to create a long channel. Dice the removed zucchini meat and set aside.
  3. 3
    Place the zucchini halves hollowed-out side down on the prepared baking sheet and bake for 15 minutes.
  4. 4
    Meanwhile, heat oil in a large skillet over medium heat and add the zucchini meat, onion, ground turkey and salt. Cook, stirring often to break up the turkey, until most of the liquid evaporates, about 10 minutes, then add the tomatoes and dressing, and cook for another 5 minutes.
  5. 5
    Carefully flip over the baked zucchini halves and spoon heaping piles of the filling into the hollowed-out channels. Evenly sprinkle mozzarella on top of each half and bake for another 20 minutes; serve immediately.

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13 Reviews

4.8

recommend 84.6% would recommend this recipe

Rated 5 out of 5 by from Easy to make. Used lite ranch and low fat mozzarella and received rave reviews!
Date published: 2014-05-19
Rated 4 out of 5 by from surprizingly great! I followed the recipe... somewhat. I only used 2 larger zuchinni from our garden, added shredded parmesan to the mixture used a 1/2 of a can of rotel instaed of diced tomatoes and it turned out great! The squash was tasty on its own, I used olive oil when cooking the boats. Will definitely make this again! My husband even liked it! As a side dish, I made fresh corn on the cobb. We cook for my mother as well and she loved it!
Date published: 2015-05-30
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