Eva Longoria Says Her Turkey-Stuffed Zucchini Boats Are Fun to Make and Eat

Eva Longoria suggests playing with your food when it's this delicious.

"This is a good recipe for the whole family because kids can help fill the boats before baking, and they are also fun to eat. My sisters and I used to play with them at the table!” says the Desperate Housewives star.

"The tender squash and savory filling combine beautifully for a warm, comforting meal," adds Longoria, who includes this family-favorite dish in her second cookbook, My Mexican Kitchen.

Related: Prue Leith’s Super-Easy Chocolate Croissant Bread Pudding Has the 'Smells and Tastes of Christmas'

There are a few tricks to recreating one of the many family recipes that the actress featured in the cookbook. Longoria advises buying larger squash "that will be easier to hold while scraping out the seeds and soft core." "Take care not to cut out too much, though, or they may split while baking," she says. 

Eva Longoria’s Turkey-Stuffed Zucchini Boats

2 Tbsp. extra-virgin olive oil

½ small white onion, chopped

2 medium garlic cloves, minced

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 (14.5-oz.) can diced tomatoes, undrained

4 large zucchini or 6 large calabacitas

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

Fresh basil leaves, chopped

1. Preheat oven to 375°. Heat oil in a large skillet over medium high. Add onion; cook, stirring often, until translucent and starting to brown, 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant and starting to brown, about 1 minute.

2. Add turkey, Italian seasoning, crushed red pepper, ¾ teaspoon of the salt and ¼ teaspoon of the black pepper; cook, stirring often to crumble turkey, until browned, about 7 minutes. Move turkey mixture to 1 side of pan, and use a large spoon to remove and discard any excess fat. Stir in tomato paste; cook, stirring constantly, until fragrant, 1 minute.

3. Stir in diced tomatoes. Reduce heat to low; cook, stirring occasionally, until sauce is thickened, 12 to 15 minutes.

4. Using a small spoon, carefully scrape out seeds and soft core of each zucchini half; discard seeds. Season each “boat” with remaining ½ teaspoon salt and ¼ teaspoon black pepper; place on a large rimmed baking sheet. Spoon turkey mixture into each boat, and top with Parmesan.

5. Bake in preheated oven until squash is tender when pierced with a fork, 20 to 25 minutes. Sprinkle with basil leaves, and serve.

Serves: 4

Active time: 25 minutes

Total time: 45 minutes

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