TURKEY-STUFFED ZUCCHINI BOATS

Turkey-Stuffed Zucchini Boats image

Provided by Robin Miller : Food Network

Time 27m

Yield 4 servings

Number Of Ingredients 22

2 large zucchini, halved lengthwise
1 pound Turkey Sweet-N-Sour Meatballs, diced, recipe follows, or crumbled cooked ground turkey
1/3 cup sour cream, low-fat or regular
1/2 cup coarsely chopped artichoke hearts (oil or water-packed)
1/4 cup plus 2 tablespoons grated Parmesan, divided
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons seasoned dry bread crumbs
Orzo Pesto, recipe follows
2 pounds ground turkey breast
2 teaspoons salt-free garlic and herb seasoning or poultry seasoning
1 egg white
Salt and ground black pepper
Two 15-ounce cans tomato sauce
2 cups reduced-sodium chicken broth
1 cup chili sauce
1/2 cup cider vinegar
1/2 cup brown sugar
2 teaspoons dried thyme
12 ounces orzo pasta
2 tablespoons prepared basil pesto

Steps:

Preheat oven to 400 degrees F.
Using a spoon or melon baller, scoop seeds from center of each zucchini half, making 4 long, canoe-like boats. Set aside.
In a medium bowl, combine diced meatballs or other cooked ground turkey, sour cream, artichoke hearts, 1/4 cup of the Parmesan Cheese, oregano, salt, and black pepper. Mix gently to combine. Spoon mixture into zucchini boats. Sprinkle bread crumbs and remaining Parmesan over filling in boats.
Bake zucchini boats 10 to 12 minutes, until top is golden brown and filling is heated through. Serve with Orzo Pesto.
In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper.
Cook and drain orzo according to package directions. Toss with pesto and serve.