YOUR SOLIN GENERATED RECIPE
Savory Stuffed Zucchini Boats with Lean Ground Turkey and Fresh Herbs
Enjoy a delicious plate of zucchini boats filled with lean ground turkey, a colorful mix of fresh vegetables, and a sprinkle of light mozzarella cheese. This dish combines savory herbs with the natural sweetness of zucchini for a satisfying meal that’s both nutritious and bursting with flavor.
INGREDIENTS
2 medium Zucchini
5 oz Lean Ground Turkey (93% lean)
1/4 cup diced Onion
1 medium Roma Tomato, diced
1/2 medium Bell Pepper, diced
1 tsp Olive Oil
1/4 cup Light Shredded Mozzarella Cheese
2 tbsp Fresh Mixed Herbs
1/2 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the zucchini in half lengthwise and scoop out the center to create boats, leaving a thin border.
Lightly brush the zucchini boats with olive oil and season with a pinch of salt and pepper.
In a skillet over medium heat, add the diced onions and sauté until softened, about 2 minutes.
Add the lean ground turkey to the skillet and cook until browned, breaking it apart as it cooks.
Mix in the diced tomato, bell pepper, garlic powder, and fresh mixed herbs. Season with salt and pepper, and stir until combined.
Spoon the turkey and vegetable mixture into the zucchini boats evenly.
Top each boat with a sprinkle of light shredded mozzarella cheese.
Place the stuffed zucchini in a baking dish and bake in the preheated oven for 15-20 minutes, until the zucchini is tender and the cheese is melted.
Remove from the oven and serve warm.