Description
A comforting dish featuring zucchini filled with ground turkey, tomatoes, and cheese, perfect for family gatherings or a cozy night in.
Ingredients
Scale
- 2 medium zucchinis
- 1 pound ground turkey
- 1 cup diced tomatoes
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup shredded cheese (mozzarella or cheddar)
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, sauté until soft, about 3-4 minutes.
- Add the ground turkey to the skillet and cook until browned, breaking it up, around 5-7 minutes.
- Stir in the diced tomatoes and Italian seasoning, seasoning to taste with salt and pepper. Cook for a few minutes.
- Spoon the turkey mixture into the hollowed zucchinis, packing it in gently. Place on a baking sheet.
- Sprinkle cheese on top of each stuffed zucchini. Bake for 25-30 minutes until the zucchinis are tender and cheese is melted.
- Remove from the oven, let cool briefly, then serve warm.
Notes
Store leftovers in an airtight container for about 3 days in the fridge. Unbaked boats can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 100mg