Description
Delicious and healthy Turkey and Veggie Stuffed Zucchini Boats make for a satisfying meal. Tender zucchini filled with a flavorful mixture of ground turkey, veggies, and cheese, baked to perfection.
Ingredients
Scale
Zucchini Boats:
- 4 medium zucchini
Filling:
- 1 tablespoon olive oil
- 1/2 pound ground turkey
- 1/2 small onion, finely chopped
- 1 small red bell pepper, diced
- 1 carrot, grated
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 cup tomato sauce
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Optional: chopped parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare zucchini: Cut each zucchini in half lengthwise, scoop out the center to form boats, and arrange in a baking dish.
- Cook filling: In a skillet, cook ground turkey, onion, bell pepper, carrot, and garlic. Season with salt, pepper, Italian seasoning, and tomato sauce. Simmer for a few minutes.
- Fill zucchini: Spoon the filling into the zucchini boats, top with cheeses, cover with foil, and bake.
- Bake: Bake for 25 minutes covered, then uncover and bake for an additional 5–10 minutes until cheese is melted.
- Serve: Garnish with parsley and serve warm.
Notes
- You can prep the filling ahead of time and refrigerate it for up to 2 days.
- To make it low-dairy, skip the cheese or use dairy-free alternatives.
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
