Eva Longoria boasts about her Turkey-stuffed Zucchini boats

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 has shared a beloved family recipe for stuffed squash from her second cookbook, My Mexican Kitchen.

Longoria highlights the recipe's family-friendly nature, stating, "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!”

She also describes the dish's appeal, "The tender squash and savory filling combine beautifully for a warm, comforting meal."

The Desperate Housewivesstar also offers helpful tips for recreating the recipe.

Longoria advises selecting larger squash, explaining they "will be easier to hold while scraping out the seeds and soft core."

She also cautions, "Take care not to cut out too much, though, or they may split while baking."

Eva Longoria’s Turkey-Stuffed Zucchini Boats' Recipe

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

Serves: 4

Active time: 25 minutes

Total time: 45 minutes