Eva Longoria brags about her turkey-stuffed zucchini boats

Eva Longoria’s Turkey Stuffed Zucchini Boats are fun for the whole family.

The actress encourages families to get creative in the kitchen, suggesting that playing with food can be a delicious experience.

The actress and author shared a beloved family recipe for stuffed squash from her second cookbook, My Mexican cuisine.

Longoria emphasizes the family-friendly nature of the recipe, saying, “It’s a good recipe for the whole family because kids can help fill the boats before cooking, and they’re fun to eat, too.” My sisters and I played with them at the restaurant. painting!”

She also describes the dish’s appeal: “The tender squash and flavorful topping combine beautifully for a warm, comforting meal.” »

THE Desperate housewives star also offers helpful tips for recreating the recipe.

Longoria advises selecting larger squashes, explaining that they “will be easier to hold while scraping out the seeds and soft core.”

She also warns: “Be careful not to cut too much though, otherwise they may split during cooking. »

Eva Longoria’s Turkey Stuffed Zucchini Boats Recipe

2 tbsp. extra virgin olive oil

½ small white onion, chopped

2 medium garlic cloves, chopped

1 lb ground turkey

1 tbsp. dried italian seasoning

¼ tsp. crushed red pepper

1¼ tsp. kosher salt, divided

½ tsp. freshly ground black pepper, divided

1 tbsp. tomato paste

1 can (14.5 oz) diced tomatoes, undrained

4 large zucchini or 6 large calabacitas

2 oz. Parmesan cheese, grated (about ¼ cup)

Fresh basil leaves, chopped

1. Preheat your oven to 375°F (190°C).
2. Heat oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring frequently, until the onion becomes translucent and begins to brown.
3. Add the minced garlic to the pan and cook, stirring constantly, for about 1 minute, until fragrant and lightly browned.
4. Add the ground turkey, Italian seasoning, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper to the pan. Cook for about 7 minutes, stirring often to break up the turkey, until browned.
5. Push the turkey mixture to one side of the pan. Use a large spoon to remove and discard any excess fat.
6. Stir tomato paste into pan and cook 1 minute, stirring constantly, until fragrant.
7. Add the diced tomatoes to the pan. Reduce heat to low and cook, stirring occasionally, 12 to 15 minutes, until sauce thickens.
8. Using a small spoon, carefully remove the seeds and soft core from each zucchini half and discard. Season each zucchini “boat” with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Place zucchini halves on a large rimmed baking sheet.
9. Divide the turkey mixture evenly into each zucchini boat and top with Parmesan.
10. Bake in the preheated oven for 20 to 25 minutes, or until the zucchini is tender when pierced with a fork.
11. Garnish with fresh basil leaves and serve.

For: 4

Activity time: 25 minutes

Total duration: 45 minutes