YOUR SOLIN GENERATED RECIPE
Hearty Lean Meat-Stuffed Zucchini Boats
Savor these delicious zucchini boats packed with lean ground turkey, fresh tomatoes, and aromatic herbs. The tender zucchini serves as a perfect vessel for a savory filling, lightly enhanced with sautéed onions, garlic, and a sprinkle of low-fat mozzarella cheese, creating a balanced dish that offers vibrant colors, textures, and a hearty flavor.
INGREDIENTS
2 medium zucchini (392g total)
5 oz lean ground turkey (142g)
1/4 cup diced onion (40g)
1/2 cup diced tomato (90g)
1 clove garlic, minced
1/4 cup shredded low-fat mozzarella cheese (28g)
1 tsp olive oil
1/2 tsp dried oregano
Salt & pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and gently scoop out the center using a spoon, leaving about a 1/4-inch thick shell. Reserve the scooped-out zucchini flesh.
In a skillet over medium heat, warm the olive oil and add the diced onion. Sauté for 2-3 minutes until slightly softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the lean ground turkey to the skillet. Break it up with a spatula and cook until browned, about 5-7 minutes.
Dice the reserved zucchini flesh and add it to the skillet along with the diced tomatoes and dried oregano. Cook for an additional 2-3 minutes and season with salt and pepper to taste.
Spoon the turkey mixture evenly into each zucchini boat, packing the filling in gently.
Sprinkle the shredded low-fat mozzarella cheese over the stuffed zucchini.
Place the stuffed zucchini boats on a baking sheet and bake in the preheated oven for 15-20 minutes until the zucchinis are tender and the cheese is melted and lightly golden.
Remove from oven and serve warm.