Name: Cheesy Stuffed Zucchini Boats with Lean Turkey Pepperoni
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium Zucchinis (approx 300g total); 60g Lean Turkey Pepperoni; 1 oz Low-Fat Mozzarella Cheese; 1 oz Additional Low-Fat Mozzarella Cheese; 1/3 cup Diced Tomatoes (approx 50g); 1 tsp Olive Oil; Salt and Pepper, to taste

Cheesy Stuffed Zucchini Boats with Lean Turkey Pepperoni

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

YOUR SOLIN GENERATED RECIPE

Cheesy Stuffed Zucchini Boats with Lean Turkey Pepperoni

Savor these vibrant zucchini boats filled with lean turkey pepperoni, melty low‐fat mozzarella, and a burst of fresh tomatoes. This dish is a pleasing balance of cheesy comfort and hearty, savory filling that works beautifully for breakfast, lunch, or dinner.

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NUTRITION

Protein

32.1g

Fat

19.4g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (approx 300g total)

60g Lean Turkey Pepperoni

1 oz Low-Fat Mozzarella Cheese

1 oz Additional Low-Fat Mozzarella Cheese

1/3 cup Diced Tomatoes (approx 50g)

1 tsp Olive Oil

Salt and Pepper, to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Slice the zucchinis in half lengthwise and use a spoon to gently scoop out some of the center, creating boats.
3
Drizzle the zucchini boats with olive oil and season lightly with salt and pepper.
4
Chop the lean turkey pepperoni into small pieces and mix with diced tomatoes.
5
Spoon the pepperoni and tomato mixture into the zucchini boats.
6
Sprinkle the first layer of low-fat mozzarella cheese over the filling.
7
Top with a second layer of mozzarella for extra cheesiness.
8
Place the stuffed zucchinis on a baking sheet and bake for 18-22 minutes, until the zucchini is tender and the cheese is melted and slightly golden.
9
Remove from the oven, let cool slightly, and serve warm.