Cheesy Stuffed Zucchini Boats with Lean Ground Beef and Turkey

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cheesy Stuffed Zucchini Boats with Lean Ground Beef and Turkey

YOUR SOLIN GENERATED RECIPE

Cheesy Stuffed Zucchini Boats with Lean Ground Beef and Turkey

Enjoy a savory medley of tender zucchini boats loaded with a flavorful blend of lean ground beef and turkey, accented with a sprinkle of low‐fat cheddar cheese. This dish combines a delightful texture mix and warm spices, perfect for a hearty dinner that satisfies both your taste buds and fitness goals.

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NUTRITION

458kcal
Protein
56.1g
Fat
14.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (approx 400g total)

3 oz Lean Ground Beef (90% lean)

3 oz Lean Ground Turkey (93% lean)

1/4 cup Low-Fat Cheddar Cheese, shredded

1 small Onion, diced

1 Garlic Clove, minced

1 tsp Dried Oregano

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchinis in half lengthwise and carefully scoop out the centers to create boats, leaving about 1/4 inch of the flesh attached. Set aside the scooped-out flesh.

  • 3

    In a pan over medium heat, sauté the diced onion and minced garlic with a light spray of cooking oil until softened, about 2-3 minutes.

  • 4

    Add the lean ground beef and lean ground turkey into the pan, breaking them up with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if needed.

  • 5

    Chop the reserved zucchini flesh and stir it into the meat mixture. Season with dried oregano, salt, and pepper. Allow the mixture to cook for another 2 minutes so the flavors meld.

  • 6

    Spoon the meat mixture evenly into the zucchini boats. Top each boat with shredded low-fat cheddar cheese.

  • 7

    Place the stuffed zucchini on a baking tray lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.

  • 8

    Remove from the oven, let it cool slightly, and serve warm.

Cheesy Stuffed Zucchini Boats with Lean Ground Beef and Turkey

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cheesy Stuffed Zucchini Boats with Lean Ground Beef and Turkey

YOUR SOLIN GENERATED RECIPE

Cheesy Stuffed Zucchini Boats with Lean Ground Beef and Turkey

Enjoy a savory medley of tender zucchini boats loaded with a flavorful blend of lean ground beef and turkey, accented with a sprinkle of low‐fat cheddar cheese. This dish combines a delightful texture mix and warm spices, perfect for a hearty dinner that satisfies both your taste buds and fitness goals.

NUTRITION

458kcal
Protein
56.1g
Fat
14.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (approx 400g total)

3 oz Lean Ground Beef (90% lean)

3 oz Lean Ground Turkey (93% lean)

1/4 cup Low-Fat Cheddar Cheese, shredded

1 small Onion, diced

1 Garlic Clove, minced

1 tsp Dried Oregano

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchinis in half lengthwise and carefully scoop out the centers to create boats, leaving about 1/4 inch of the flesh attached. Set aside the scooped-out flesh.

  • 3

    In a pan over medium heat, sauté the diced onion and minced garlic with a light spray of cooking oil until softened, about 2-3 minutes.

  • 4

    Add the lean ground beef and lean ground turkey into the pan, breaking them up with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if needed.

  • 5

    Chop the reserved zucchini flesh and stir it into the meat mixture. Season with dried oregano, salt, and pepper. Allow the mixture to cook for another 2 minutes so the flavors meld.

  • 6

    Spoon the meat mixture evenly into the zucchini boats. Top each boat with shredded low-fat cheddar cheese.

  • 7

    Place the stuffed zucchini on a baking tray lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.

  • 8

    Remove from the oven, let it cool slightly, and serve warm.