Description
Stuffed Zucchini Boats with Turkey are a delightful dish that combines fresh vegetables with savory turkey, creating a satisfying meal that’s both healthy and delicious.
Ingredients
Scale
- 4 medium zucchinis
- 1 lb (450 g) ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 teaspoon Italian seasoning
- 1 cup (100 g) mozzarella cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create boats. Place them on a baking sheet.
- In a skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic, cooking until soft. Then, add the ground turkey, breaking it apart as it cooks. Stir in the diced bell pepper, Italian seasoning, salt, and pepper. Cook until the turkey is fully cooked.
- Once the turkey mixture is ready, spoon it into the hollowed-out zucchinis. Make sure to pack it in well. Top each stuffed zucchini with shredded mozzarella cheese.
- Drizzle a little olive oil over the stuffed zucchinis. Bake in the preheated oven for about 25-30 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.
Notes
- Don’t overcook the zucchini; they should be tender but not mushy.
- Make sure the turkey is fully cooked before stuffing.
- Don’t skip the cheese; it adds flavor and moisture.
- Use a melon baller or spoon to scoop out the zucchini easily.
- Mix in some chopped spinach or kale for added nutrition.
- Experiment with different cheeses for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Stuffed Zucchini, Turkey, Healthy Recipe, Low Carb, Dinner