NUTRITION

SERVINGS

INGREDIENTS

2 medium Zucchini (approx. 400g total)

7 oz Ground Turkey (93% Lean, approx. 200g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup chopped Yellow Onion (40g)

2 cloves Garlic (6g total)

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Fresh Parsley (chopped)

2 tablespoons Fresh Basil (chopped)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Wash the zucchinis and slice them in half lengthwise. Use a spoon to gently scoop out some of the center flesh, creating boats. Reserve the scooped-out flesh.

• 3

  Dice the reserved zucchini flesh and set aside.

• 4

  In a skillet over medium heat, add the olive oil and sauté the chopped onion until translucent, about 3-4 minutes.

• 5

  Add minced garlic and diced zucchini flesh to the skillet. Sauté for another 2 minutes until softened.

• 6

  Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until the turkey is browned and cooked through, about 6-8 minutes.

• 7

  Stir in the cherry tomatoes, fresh parsley, and basil. Season with salt and black pepper to taste. Allow the mixture to warm through for another 1-2 minutes.

• 8

  Spoon the turkey mixture into the zucchini boats, packing it evenly.

• 9

  Place the stuffed zucchinis on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the zucchinis are tender.

• 10

  Remove from oven and garnish with extra fresh herbs if desired. Serve warm and enjoy!