Stuffed Zucchini Boats with Lean Turkey Pepperoni and Melty Mozzarella

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

Stuffed Zucchini Boats with Lean Turkey Pepperoni and Melty Mozzarella

YOUR SOLIN GENERATED RECIPE

Stuffed Zucchini Boats with Lean Turkey Pepperoni and Melty Mozzarella

Enjoy these delicious zucchini boats filled with savory lean turkey pepperoni, tangy tomato sauce, and melty mozzarella cheese. Perfectly balanced for a light, yet protein-packed meal, each bite delivers a harmonious blend of textures and flavors that will satisfy your cravings while fitting neatly into your nutritional goals.

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NUTRITION

424kcal
Protein
31.9g
Fat
23.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

1 large zucchini (300g)

3 ounces lean turkey pepperoni (85g)

½ cup shredded part-skim mozzarella (56g)

¼ cup tomato sauce (62g)

1 teaspoon olive oil (5g)

½ teaspoon dried oregano

½ teaspoon dried basil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the large zucchini in half lengthwise. Use a spoon to carefully scoop out the center, leaving about a 1/4-inch thick shell to form a boat.

  • 3

    Place the zucchini boats on a lightly greased baking sheet. Drizzle the olive oil over the zucchini insides and season with a pinch of salt, pepper, oregano, and basil.

  • 4

    Spoon a thin layer of tomato sauce into each zucchini boat.

  • 5

    Layer the lean turkey pepperoni pieces evenly inside each zucchini boat, then top with the shredded mozzarella cheese.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until the zucchini is tender and the cheese is melted and slightly golden.

  • 7

    Remove from the oven and let cool for a couple of minutes before serving.

Stuffed Zucchini Boats with Lean Turkey Pepperoni and Melty Mozzarella

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

Stuffed Zucchini Boats with Lean Turkey Pepperoni and Melty Mozzarella

YOUR SOLIN GENERATED RECIPE

Stuffed Zucchini Boats with Lean Turkey Pepperoni and Melty Mozzarella

Enjoy these delicious zucchini boats filled with savory lean turkey pepperoni, tangy tomato sauce, and melty mozzarella cheese. Perfectly balanced for a light, yet protein-packed meal, each bite delivers a harmonious blend of textures and flavors that will satisfy your cravings while fitting neatly into your nutritional goals.

NUTRITION

424kcal
Protein
31.9g
Fat
23.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

1 large zucchini (300g)

3 ounces lean turkey pepperoni (85g)

½ cup shredded part-skim mozzarella (56g)

¼ cup tomato sauce (62g)

1 teaspoon olive oil (5g)

½ teaspoon dried oregano

½ teaspoon dried basil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the large zucchini in half lengthwise. Use a spoon to carefully scoop out the center, leaving about a 1/4-inch thick shell to form a boat.

  • 3

    Place the zucchini boats on a lightly greased baking sheet. Drizzle the olive oil over the zucchini insides and season with a pinch of salt, pepper, oregano, and basil.

  • 4

    Spoon a thin layer of tomato sauce into each zucchini boat.

  • 5

    Layer the lean turkey pepperoni pieces evenly inside each zucchini boat, then top with the shredded mozzarella cheese.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until the zucchini is tender and the cheese is melted and slightly golden.

  • 7

    Remove from the oven and let cool for a couple of minutes before serving.