Ingredients
Scale
- 4 medium zucchinis
- 1 lb (450g) lean ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 tsp olive oil
- Salt and pepper to taste
- Fresh herbs (parsley or basil), chopped to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish lightly with nonstick spray or olive oil.
- Slice zucchinis in half lengthwise and scoop out the seeds to create space for filling. Place cut-side up in the baking dish.
- In a skillet over medium heat, warm olive oil, then add chopped onion and garlic; sauté until soft (about 3-4 minutes).
- Add ground turkey, cooking until browned. Season with salt, pepper, and chopped herbs; mix in half the cheese.
- Fill each zucchini half with the meat mixture and top with remaining cheese.
- Bake for 20-25 minutes or until zucchinis are tender and cheese is bubbly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini boat (approximately 200g)
- Calories: 310
- Sugar: 3g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg