Zucchini Boats with Savory Ground Turkey and Roasted Vegetables

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

Zucchini Boats with Savory Ground Turkey and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Zucchini Boats with Savory Ground Turkey and Roasted Vegetables

Enjoy a wholesome dish featuring hollowed zucchini filled with a savory blend of lean ground turkey and vibrant roasted vegetables, crowned with melted part-skim mozzarella. This dish offers a balance of textures and flavors, from the tender vegetables to the juicy, spiced turkey, making it a satisfying meal for dinner.

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NUTRITION

361kcal
Protein
34.2g
Fat
18.8g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup diced Bell Pepper

1/2 cup sliced Mushrooms

1/4 cup diced Red Onion

1/4 cup Part-Skim Mozzarella Cheese

1 tsp Olive Oil

Salt and Pepper to taste

Italian Herbs to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini in half lengthwise and scoop out the center to create boats. Reserve the scooped-out flesh.

  • 3

    Chop the reserved zucchini flesh along with bell pepper, mushrooms, and red onion.

  • 4

    Heat olive oil in a non-stick skillet over medium heat. Add the ground turkey and cook until lightly browned.

  • 5

    Incorporate the chopped vegetables and zucchini flesh into the skillet. Season with salt, pepper, and Italian herbs. Cook until vegetables are softened, about 5-7 minutes.

  • 6

    Spoon the turkey and vegetable mixture into the zucchini boats, then top with shredded mozzarella cheese.

  • 7

    Place the filled zucchini boats on a baking tray and roast in the preheated oven for 10-12 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

  • 8

    Remove from the oven, allow to cool slightly, and serve immediately.

Zucchini Boats with Savory Ground Turkey and Roasted Vegetables

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

Zucchini Boats with Savory Ground Turkey and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Zucchini Boats with Savory Ground Turkey and Roasted Vegetables

Enjoy a wholesome dish featuring hollowed zucchini filled with a savory blend of lean ground turkey and vibrant roasted vegetables, crowned with melted part-skim mozzarella. This dish offers a balance of textures and flavors, from the tender vegetables to the juicy, spiced turkey, making it a satisfying meal for dinner.

NUTRITION

361kcal
Protein
34.2g
Fat
18.8g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup diced Bell Pepper

1/2 cup sliced Mushrooms

1/4 cup diced Red Onion

1/4 cup Part-Skim Mozzarella Cheese

1 tsp Olive Oil

Salt and Pepper to taste

Italian Herbs to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini in half lengthwise and scoop out the center to create boats. Reserve the scooped-out flesh.

  • 3

    Chop the reserved zucchini flesh along with bell pepper, mushrooms, and red onion.

  • 4

    Heat olive oil in a non-stick skillet over medium heat. Add the ground turkey and cook until lightly browned.

  • 5

    Incorporate the chopped vegetables and zucchini flesh into the skillet. Season with salt, pepper, and Italian herbs. Cook until vegetables are softened, about 5-7 minutes.

  • 6

    Spoon the turkey and vegetable mixture into the zucchini boats, then top with shredded mozzarella cheese.

  • 7

    Place the filled zucchini boats on a baking tray and roast in the preheated oven for 10-12 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

  • 8

    Remove from the oven, allow to cool slightly, and serve immediately.