Eva Longoria’s Turkey Stuffed Zucchini Boats are fun for the whole family.
The actress is encouraging families to get creative in the kitchen, suggesting that playing with your food can be a delicious experience.
The actress and author shares a beloved family recipe for stuffed squash from her second cookbook, My Mexican Kitchen.
Longoria highlights the family-friendly nature of the recipe, saying, “It’s a great recipe for the whole family because the kids can help fill the boats before cooking, and they’re fun to eat. My sisters and I. Played with them!”
She also describes the dish’s appeal, “The tender squash and savory filling combine beautifully for a warm, comforting meal.”
gave Desperate Housewives Starr also offers helpful tips for recreating the recipe.
Longoria advises choosing larger squash, explaining that “they will be easier to hold when scraping out the seeds and soft core.”
She also cautions, “Be careful not to cut too many, or they may explode while baking.”
Eva Longoria’s Turkey Stuffed Zucchini Boots recipe
2 tbsp. Extra virgin olive oil
½ small white onion, chopped
2 medium garlic cloves, minced.
1 lb. Ground turkey
1 tbsp. Dry Italian seasoning
¼ teaspoon ground cayenne pepper
1¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 tbsp. Tomato paste
1 (14.5-oz.) tomato, diced, drained
4 large zucchini or 6 large calabashitas
2 oz Parmesan cheese, grated (about ¼ cup)
Fresh basil leaves, chopped.
- Preheat your oven to 375°F (190°C).
- Heat oil in a large pan over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring frequently, until the onion is translucent and beginning to brown.
- Add minced garlic to skillet and cook, stirring constantly, until fragrant and lightly browned, about 1 minute.
- Add the ground turkey, Italian seasoning, ground red pepper, ¾ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook, stirring often to break up the turkey, until browned, about 7 minutes.
- Push the turkey mixture to one side of the skillet. Use a large spoon to remove and discard any excess fat.
- Stir the tomato paste into the skillet and cook for 1 minute, until fragrant.
- Add chopped tomatoes to the pan. Reduce the heat and simmer for 12 to 15 minutes, stirring occasionally, until the sauce has thickened.
- Using a small spoon, carefully remove the seeds and soft core from each zucchini half and discard. Season each zucchini “boot” with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Place the zucchini halves on a large rimmed baking sheet.
- Spoon the turkey mixture evenly into each zucchini boot and top with Parmesan cheese.
- Bake in the preheated oven for 20 to 25 minutes, or until the zucchini is tender when pierced with a fork.
- Garnish with fresh basil leaves and serve.
Serves: 4
Active time: 25 minutes
Total time: 45 minutes