Turkey Stuffed Zucchini Boats
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 264.8
- Total Fat: 10.3 g
- Cholesterol: 80.2 mg
- Sodium: 233.7 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 5.8 g
- Protein: 27.5 g
View full nutritional breakdown of Turkey Stuffed Zucchini Boats calories by ingredient
Introduction
Great dish adjust seasoning to your taste. Great dish adjust seasoning to your taste.Number of Servings: 4
Ingredients
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4 medium Zucchini about 2 lbs
3 clove Garlic chopped
1/2 cup, chopped Onions, raw
1/2 c chopped Green Bell Pepper
1 tbsp Italian Seasoning
1/4 tsp red pepper flakes
1/2 c Mozzarella Cheese, part skim milk grated
14 oz can drained Del Monte Diced Tomatoes, No Salt Added
2 cup Mushrooms, fresh sliced
16 oz Turkey, Ground turkey, 93% lean
2 tbsp Parmesan Cheese, grated
Directions
Preheat oven to 350.
Slice zucchini in half length wise and use spoon or melon baller to scoop out the center leaving a out 1/4 in zucchini shells all around. Take zucchini meat and put it into a paper towel and squeeze out the moisture. Return to cutting board and chopped, reserve 1/2 c for the recipe. Put remaining in a sealed dish and refrigerate, you can use this in soups, scrambled eggs or salads.
Brown turkey in large skillet over medium-high heat, using a wooden spoon or spatula and break meat into smaller pieces. Add garlic, onion, bell pepper, zucchini meat, mushrooms, italian seasoning, strained tomatoes, red pepper flakes salt and pepper. Simmer for about 15 minutes or until the vegetables are tender.
Place zucchini halves in a baking dish and fill each boat with approx 1/2 c filling any reserve divide evenly Top each turkey boat with 1/2 tblsp Parmesan cheese and 1 tblsp mozzarella cheese. Cover with aluminum foil and bake for 30-45 min or until zucchini is tender.
Serving Size: makes 4 servings
Slice zucchini in half length wise and use spoon or melon baller to scoop out the center leaving a out 1/4 in zucchini shells all around. Take zucchini meat and put it into a paper towel and squeeze out the moisture. Return to cutting board and chopped, reserve 1/2 c for the recipe. Put remaining in a sealed dish and refrigerate, you can use this in soups, scrambled eggs or salads.
Brown turkey in large skillet over medium-high heat, using a wooden spoon or spatula and break meat into smaller pieces. Add garlic, onion, bell pepper, zucchini meat, mushrooms, italian seasoning, strained tomatoes, red pepper flakes salt and pepper. Simmer for about 15 minutes or until the vegetables are tender.
Place zucchini halves in a baking dish and fill each boat with approx 1/2 c filling any reserve divide evenly Top each turkey boat with 1/2 tblsp Parmesan cheese and 1 tblsp mozzarella cheese. Cover with aluminum foil and bake for 30-45 min or until zucchini is tender.
Serving Size: makes 4 servings