Description
Delicious low-calorie turkey stuffed zucchini boats filled with lean ground turkey and topped with cheese.
Ingredients
- 4 medium zucchini
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lean ground turkey
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1/4 cup tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
- 1/2 cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven: Set your oven to 400°F. Lightly grease a baking dish with cooking spray.
- Prepare the zucchini: Wash the zucchini and slice each one in half lengthwise. Use a spoon to scoop out the centers, leaving about 1/4-inch-thick shells. Finely chop the scooped zucchini flesh and set aside.
- Pre-bake the zucchini: Arrange the zucchini halves cut-side up in the baking dish. Brush lightly with olive oil and season with salt and pepper. Bake for 10 minutes to soften slightly.
- Cook the turkey: Heat a nonstick skillet over medium heat. Add the ground turkey and cook for 5–7 minutes, breaking it apart until browned and fully cooked.
- Add the vegetables: Stir in the chopped onion, garlic, and reserved zucchini flesh. Cook for 3–4 minutes until softened.
- Season the filling: Add diced tomatoes, tomato sauce, Italian seasoning, paprika, red pepper flakes, salt, and black pepper. Simmer for 5 minutes until the mixture thickens slightly. Stir in fresh parsley.
- Stuff the zucchini: Remove the zucchini boats from the oven. Spoon the turkey mixture evenly into each zucchini half.
- Add the cheese: Sprinkle mozzarella and Parmesan over the stuffed zucchini.
- Bake: Return the baking dish to the oven and bake for 12–15 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.
- Serve: Let the zucchini boats rest for a few minutes. Garnish with fresh parsley and serve warm.
Notes
- Choose medium-sized zucchini so they hold their shape while baking.
- Avoid overcooking the zucchini during the first bake to prevent soggy boats.
- Use 99% lean ground turkey for a lighter option.
- Drain excess liquid from the turkey mixture before stuffing.
- Add chopped spinach or mushrooms for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg