YOUR SOLIN GENERATED RECIPE
Hearty Meat Lovers Stuffed Zucchini Boats with Creamy Topping
Savor these vibrant zucchini boats filled with lean ground turkey, a medley of tomatoes and onions, and topped with a dollop of creamy low-fat cottage cheese. The dish strikes a perfect balance by pairing hearty meat with fresh produce, creating a satisfying meal that is both nutritious and delicious.
INGREDIENTS
2 medium zucchinis
4 ounces lean ground turkey
1/4 cup diced tomatoes
1/4 cup diced onion
1/4 cup low-fat cottage cheese
1 teaspoon olive oil
1 clove garlic (minced)
1/2 teaspoon dried oregano
PREPARATION
Preheat your oven to 375°F.
Wash the zucchinis and slice them in half lengthwise. Using a spoon, gently scoop out the center to create boats, leaving about 1/4-inch thick walls.
Heat olive oil in a skillet over medium heat. Add the diced onions and minced garlic, cooking until softened and fragrant, about 2 minutes.
Add the lean ground turkey to the skillet. Cook until it's browned and fully cooked, breaking it apart as it cooks. Stir in the diced tomatoes and dried oregano. Allow the mixture to simmer for 3-4 minutes, letting the flavors meld.
Spoon the turkey mixture evenly into each zucchini boat, packing it well.
Place the stuffed zucchinis on a baking sheet and bake in the preheated oven for 20-25 minutes until the zucchinis are tender.
Remove from the oven and top each zucchini boat with a dollop of low-fat cottage cheese for a creamy finish. Optionally, return to the oven for an additional 3 minutes if you prefer the topping warm.
Serve immediately and enjoy your hearty, flavorful meal.