Turkey Stuffed Zucchini Boats
Deliciously hearty yet light, these turkey stuffed zucchini boats are a family-friendly meal packed with veggies that even picky eaters will love.
Ingredients
Zucchini Base
- 4 medium medium zucchinis Choose firm zucchinis.
Filling
- 1 pound ground turkey Can substitute with ground chicken or beef.
- 1 cup chopped bell pepper Any color works.
- 1 small onion, diced Adds flavor to the filling.
- 2-3 cloves garlic, minced
- 1.5 cups marinara or tomato sauce Use your favorite jar.
- 0.5 cup grated cheese Mozzarella or cheddar recommended.
Seasoning
- 1 tablespoon olive oil For brushing.
- to taste salt
- to taste pepper
Instructions
Preparation
- Chop off the stem end of the zucchinis and slice them in half lengthwise.
- Scoop out the center of the zucchinis and chop some of it to add to the meat mix.
- Set the hollow zucchini halves skin side down in a baking dish, brush with olive oil, and sprinkle with salt.
- Pre-cook the zucchini in the oven at 350°F for about 10 minutes.
Cooking the Filling
- In a skillet, brown the ground turkey with onions, garlic, and bell peppers.
- Stir in the chopped zucchini and the marinara or tomato sauce.
- Let the mixture simmer for a few minutes.
Assembly and Baking
- Fill each pre-cooked zucchini boat with the turkey filling.
- Top each boat with grated cheese.
- Bake in the oven for 15-20 minutes until the cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
For best texture, avoid overcooking the zucchini to prevent sogginess. These boats can be made ahead and reheated; they store well in the fridge for up to four days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 12gProtein: 30gFat: 18gSaturated Fat: 7gSodium: 600mgFiber: 3gSugar: 5g
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