Ingredients
Scale
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup tomato sauce
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cut zucchini in half lengthwise and scoop out the pulp, leaving a 1/4-inch shell. Chop the scooped-out zucchini pulp.
- Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add chopped onion and minced garlic to the skillet. Cook until softened, about 5 minutes.
- Stir in chopped zucchini pulp, diced tomatoes, tomato sauce, oregano, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, allowing flavors to meld.
- Arrange zucchini shells in a baking dish. Spoon the turkey mixture into each zucchini shell.
- Bake for 20 minutes.
- Sprinkle mozzarella cheese over the top of each zucchini boat.
- Bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
- Serve hot.
Notes
- You can add other vegetables to the filling, such as bell peppers or mushrooms.
- For a spicier kick, add a pinch of red pepper flakes to the turkey mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 280
- Sugar: 8g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg