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These turkey stuffed zucchini boats are an excellent choice for anyone, with or without digestive issues. (If you do have issues, you’ll want to omit the cayenne pepper). They are a breeze to prepare, and are very fresh and satisfying as a side or main dish!
Tip:You could make this recipe vegetarian by using tempeh, lentils or black beans.
Reviews:
COOK TIME 40 minutes
Course Dinner, Lunch
Cuisine American, Gluten Free
Serving 4 people, 6 people
Ingredients:
| 1. | 4 medium zucchini (about 2 lbs.) |
| 2. | 1 lb. organic ground turkey |
| 3. | 3 garlic cloves, minced |
| 4. | ½ onion, chopped |
| 5. | ½ green or red pepper, chopped |
| 6. | ½ cup reserved zucchini ‘meat’ from the center of zucchini |
| 7. | 1 tbsp. Italian seasoning |
| 8. | ½ cup Lisanatti mozzarella almond cheese or Cabot cheddar cheese, shredded |
| 9. | Salt & black pepper |
| 10. | 1 teaspoon paprika, to taste |
| 11. | 1/4 teaspoon cayenne pepper, to taste (optional) |
Directions:
Prepare Oven.
Preheat the oven to 350.
Prepare Zucchini.
Slice zucchini in half length-wise and use a spoon (or melon baller) to scoop out the center leaving about 1/4 inch zucchini shell all around.
Cook Turkey.
Brown turkey in a large skillet over medium-high heat, using a wooden spoon or spatula to break the meat into smaller pieces. Add garlic, onion, green peppers, zucchini meat, Italian seasoning, paprika, cayenne, salt, and pepper. Simmer for about 15 minutes or until the veggies are tender and all the flavors have come together.
Prepare & Baking Dish.
Place zucchini halves in a baking dish and fill each zucchini boat with about 1/2 cup filling. Top each turkey stuffed zucchini boat with 1 tbsp mozzarella cheese. Cover with aluminum foil and bake for 30 min. Let boats sit for 5 minutes before eating.
Notes:
Do not add any broth or water to saute pan- the zucchini will add moisture to the final product.
If you want more heat- drizzle a little sriracha on top when finished cooking.
Feel free to add any vegetables or spices you prefer.
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