Description
Delicious zucchini boats stuffed with a savory mixture of ground turkey, quinoa, and vegetables, topped with melted cheese for a healthy and satisfying meal.
Ingredients
Scale
For the Crust:
- For the zucchini boats:
- 4 medium zucchinis
- 1 tbsp olive oil
- Salt and pepper to taste
- For the stuffing:
- 1 lb ground turkey
- 1 cup cooked quinoa
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp paprika
- Salt and pepper to taste
- For topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C).
- 2. Cut zucchinis in half lengthwise and scoop out the centers to create ‘boats,’ leaving about 1/4-inch thick shells.
- 3. Brush zucchini boats with olive oil and season with salt and pepper. Place on a baking sheet.
- 4. In a large skillet, cook ground turkey over medium heat until browned. Drain excess fat if needed.
- 5. Add onion, garlic, and bell pepper to the skillet. Cook until vegetables soften, about 5 minutes.
- 6. Stir in diced tomatoes, cooked quinoa, oregano, basil, paprika, salt, and pepper. Cook for another 2-3 minutes.
- 7. Spoon the stuffing mixture into the zucchini boats, pressing lightly to fill them completely.
- 8. Top with mozzarella and Parmesan cheese.
- 9. Bake for 20-25 minutes, or until zucchini is tender and cheese is melted and bubbly.
- 10. Garnish with fresh parsley before serving.
Notes
For a vegetarian version, substitute ground turkey with lentils or extra quinoa. These can be prepped ahead and refrigerated before baking.