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Stuffed Zucchini

Tender zucchini boats filled with a savory mixture of ground turkey, quinoa, tomatoes, and herbs, topped with melted mozzarella. A satisfying, low-carb dinner.

DinnerMediterraneanEasy

15 min

Prep

30 min

Cook

45 min

Total

Servings

Easy

Difficulty

Instructions

Preheat oven to 375F. Cut zucchini in half lengthwise and scoop out the seeds with a spoon to create boats. Place in a baking dish.

Heat olive oil in a skillet. Cook ground turkey until browned, breaking into small pieces. Add garlic, cook 30 seconds.

Stir in diced tomatoes, cooked quinoa, Italian seasoning, salt, and pepper. Cook 3 minutes.

Tip: Chop the scooped-out zucchini flesh and add it to the filling for extra bulk.

Fill each zucchini boat generously with the turkey mixture. Top with mozzarella and Parmesan.

Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes until cheese is golden and zucchini is tender. Garnish with basil.

Nutrition per Serving

320kcal

Calories

30g

Protein

16g

Carbs

16g

Fat

Fiber

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Stuffed Zucchini

Ingredients

Instructions

Nutrition per Serving

Tags

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