This low-carb, Italian-inspired dish has a lot going for it! It’s stuffed with lean ground turkey, fresh basil, tomatoes, onion and garlic, and lots of spices for flavor. Topped with Parmesan cheese, this dish has tons of flavor without all the guilt.
Turkey Stuffed Zucchini Boats
This low-carb, Italian-inspired dish has a lot going for it! It's stuffed with lean ground turkey, fresh basil, tomatoes, onion and garlic, and lots of spices for flavor. Topped with Parmesan cheese, this dish has tons of flavor without all the guilt.
- 4 medium zucchini
- 1 tsp oil of your choice
- 1/2 small onion chopped
- 3 cloves garlic minced
- 3 tbs fresh basil leaves coarsely chopped
- 1 can diced tomatoes 15 ounce
- 1 pound lean ground turkey
- 1 tsp paprika
- 1 tsp rosemary
- 1 tsp marjoram
- dash salt
- dash black pepper
- 4 tbs Parmesan Cheese grated, divided
- 1/4 cup water
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon, scoop out flesh, leaving 1/4″ thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces and set aside.
Heat a large saute pan over medium heat, add oil and swirl. Add onion and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, rosemary, marjoram and basil. Mix well and cook another minute.
Using a spoon, fill hollowed zucchinis with turkey mixture, pressing firmly and top with tomatoes. Place water in bottom of the baking dish and cover tightly with foil. Bake 35 minutes.
Remove foil, top each boat with 1 tbs grated cheese and serve.
This recipe works well with ground beef, pork, chicken, or turkey.