Description
A healthy and delicious recipe featuring turkey and vegetables stuffed inside tender zucchini boats, baked to perfection with melted cheese on top. This low-carb, gluten-free main course is perfect for a nutritious dinner.
Ingredients
Scale
Vegetables
- 4 medium zucchini
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 tablespoon chopped fresh parsley (optional)
Protein and Dairy
- 1 pound lean ground turkey
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Seasonings and Sauces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
Instructions
- Prepare the zucchini boats: Preheat your oven to 375°F (190°C). Slice the zucchini in half lengthwise and use a spoon to scoop out the centers, leaving a 1/4-inch shell. Arrange the zucchini halves in a baking dish, cut side up.
- Sauté the vegetables and turkey: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2–3 minutes until softened. Stir in the diced bell peppers and cook for another 2–3 minutes. Add the ground turkey and cook until browned, breaking it up with a spoon. Season with Italian seasoning, salt, and pepper. Stir in the marinara sauce and let it simmer for 3–4 minutes.
- Stuff the zucchini boats: Spoon the turkey mixture into the hollowed zucchini boats, dividing it evenly. Sprinkle with Parmesan cheese and top each with shredded mozzarella.
- Bake the stuffed zucchini: Cover the baking dish with foil and bake for 25 minutes. Then uncover and bake an additional 5–10 minutes, until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and garnish with chopped fresh parsley if desired. Serve warm.
Notes
- You can swap ground turkey for chicken or beef.
- Add cooked quinoa or brown rice to the filling for a heartier version.
- Leftovers reheat well and make a great meal prep option.
