Description
Delicious stuffed zucchini boats filled with lean turkey, vegetables, and topped with cheese, perfect for a healthy family meal.
Ingredients
Scale
- 4 medium-sized zucchini
- 1 tsp. olive oil
- 1/2 lb. 99 percent lean ground turkey
- 1 cup mushrooms, diced
- 2 garlic cloves, minced
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1 cup marinara sauce
- 4 tbsp. Parmesan cheese
- 8 tbsp. part skim shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Sauté the filling in a large skillet with olive oil over medium-high heat.
- Add oregano, basil, and marinara sauce; let simmer.
- Prepare the zucchini by halving lengthwise and scooping out insides.
- Assemble the boats by filling them with the turkey mixture.
- Top each zucchini with shredded mozzarella and Parmesan.
- Bake for 15-18 minutes until cheese is bubbly and zucchini is tender.
Notes
Store leftovers in the fridge for 3-4 days or freeze for up to three months. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg