We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0
  • Email
    0

Turkey Stuffed Zucchini Boats

  • Prep 20 min
  • Total 45 min
  • Ingredients 12
  • Servings 4
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0
  • Email
    0

Ingredients

4
zucchini
3
tablespoons olive oil
2
garlic cloves, chopped
1/3
cup onion, chopped
1/2
pound ground turkey
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper
1/4
teaspoon ground cumin
1
Roma tomato, chopped
1
jalapeño, seeds removed and chopped
1/4
cup cilantro, chopped
1/2
cup mozzarella cheese, shredded

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
262.7
% Daily Value
Total Fat
18.7g
29%
Saturated Fat
4.9g
24%
Cholesterol
51.6mg
17%
Sodium
442.0mg
18%
Total Carbohydrate
8.9g
3%
Dietary Fiber
2.6g
10%
Sugars
6.0g
Protein
17.0g
% Daily Value*:
Vitamin C
72.30%
72%
Calcium
13.40%
13%
Iron
9.30%
9%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

Use ground chicken or beef for a flavor variation.

Directions

  • 1 Preheat oven to 400°F.
  • 2 Line a baking sheet with foil; set aside.
  • 3 Slice zucchini in half lengthwise. Hollow out the inside flesh of the zucchini leaving about a 1/4-inch border. Chop scooped out zucchini and set aside.
  • 4 Heat olive oil over a low medium flame in a sauté pan. Sauté garlic and onion until translucent; approximately 5 minutes. Add ground turkey, breaking it apart with spoon. Season with salt, pepper and cumin. Stir in tomato, zucchini flesh, jalapeño and cilantro. Cook for 10 minutes more or until turkey is no longer pink and cooked through.
  • 5 Divide mixture evenly among zucchini boats and sprinkle with cheese. Bake uncovered for 25 minutes.
  • 6 Remove from oven. Keep warm before serving.

A quick lunch doesn’t have to be lacking in flavor or wholesomeness. Stuffed zucchini boats are the perfect veggie-packed lunch without the effort. Make these simple, turkey stuffed zucchini boats with a side of your favorite rice or grains for your next office lunch or family picnic.

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 20, 2016

A quick lunch doesn’t have to be lacking in flavor or wholesomeness. Stuffed zucchini boats are the perfect veggie-packed lunch without the effort. Make these simple, turkey stuffed zucchini boats with a side of your favorite rice or grains for your next office lunch or family picnic.