Description
Savory turkey-filled zucchini boats baked with tomato sauce and melted mozzarella for a hearty, low‑carb dinner.
Ingredients
Scale
- 1 lb ground turkey
- 4 zucchini
- 15 oz tomato sauce
- 1 cup mozzarella cheese, shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Slice each zucchini in half lengthwise and scoop out the center to create a boat.
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent.
- Add ground turkey, oregano, salt, and pepper; cook until browned.
- Stir in tomato sauce and simmer for 5 minutes.
- Divide the turkey mixture evenly among the zucchini halves, filling each boat.
- Top each with a generous sprinkle of shredded mozzarella cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can add a pinch of red pepper flakes for heat or substitute the cheese with feta for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: turkey, zucchini, low carb, stuffed vegetables, baked dinner