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CT Zucchini Boats

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CT Zucchini Boats
Serves 4
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Ingredients (10)

  • 2 medium carrots, chopped
  • 1/2 cup basil leaves, chopped
  • 1 lb. ground turkey
  • 1 cup brown rice
  • Zucchini (2 large or 4 small)
  • Extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1/2 teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • salt to taste

The CT stands for Carrot Turkey or Common Threads, your choice!


  1. 1Prepare the brown rice by bringing 1 cup rice and 2 cups water to a boil in a medium saucepan. Then cover and barely simmer for 20 minutes or until the water is absorbed.
  2. 2Cut zucchini in half lenghwise. Scrape inside seeds and flesh out with a spoon and reserve.
  3. 3Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Saute the carrot, garlic, red pepper flakes and reserved zucchini flesh for 5 minutes or until soft. Add ground turkey and cook until no longer pink. Season with salt and add tomato paste. Mix in cooked rice and basil and remove from heat.
  4. 4Lightly spray a large casserole dish with cooking spray and lay the zucchini boats. FIll the zucchini with the rice and turkey mixture and arrange any extra mixture around the zucchini as a nest to keep them from rolling.
  5. 5You could eat these zucchini boats without baking as a salad at room temperature or chilled. For a heartier meal or dinner, bake at 375 degrees for 20 minutes.
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