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.
2Cut zucchini in half lenghwise. Scrape inside seeds and flesh out with a spoon and reserve.
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.
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.
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.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.