Zucchini Boats with Turkey

When it comes to preparing a wholesome, delicious meal on a busy weeknight, Zesty Turkey-Stuffed Zucchini Boats stand out as an exceptional choice. This recipe combines the earthy goodness of zucchini with a savory filling that packs a flavorful punch. Not only is it a feast for the senses, but it also caters to various dietary preferences, making it a versatile option for families and health-conscious individuals alike.

Looking for a healthy, delicious weeknight dinner? Try Zesty Turkey-Stuffed Zucchini Boats! This flavorful dish combines tender zucchini with a savory filling of lean ground turkey, quinoa, and diced tomatoes, creating a nutritious, low-carb meal. Perfect for busy nights, these zucchini boats are easy to customize and cater to various diets. Packed with vitamins and protein, they’re a satisfying option the whole family will love. Elevate your dinner routine with this vibrant recipe!

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Ingredients

4 medium zucchinis

1 pound ground turkey

1 cup diced tomatoes (can be canned or fresh)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cooked quinoa (or rice for a different texture)

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika (for added depth)

Salt and pepper to taste

1 cup shredded mozzarella cheese

Fresh basil leaves, torn, for garnish

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s ready when it’s time to bake the zucchini boats.

Prepare the Zucchini: Rinse the zucchinis under cold water and slice them in half lengthwise using a sharp knife. Carefully scoop out the insides with a teaspoon, creating hollow “boats,” making sure to leave about a 1/4-inch border along the edges to maintain their structure.

Cook the Filling: In a large skillet set over medium heat, add a splash of olive oil. Once the oil is hot, add the chopped onion. Sauté for about 3-4 minutes until the onion turns translucent. Then, add the minced garlic and the ground turkey. Use a wooden spoon to break the meat apart. Cook, stirring occasionally, until the turkey is browned and no longer pink in the center (approximately 7-10 minutes).

Mix in Ingredients: To the skillet, add the diced tomatoes, cooked quinoa, Italian seasoning, smoked paprika, salt, and pepper. Stir everything together well and allow it to cook for an additional 5 minutes to let the flavors meld together beautifully.

Stuff the Zucchini: Arrange the zucchini halves in a baking dish, cut side up. Generously spoon the turkey mixture into each zucchini boat, packing it down gently to fit it all in.

Add Cheese: Evenly sprinkle the shredded mozzarella cheese over each stuffed zucchini, ensuring an even distribution for optimal melting.

Bake: Cover the baking dish with aluminum foil to help the zucchini cook through. Bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden.

Garnish and Serve: Once baked to perfection, take the zucchini boats out of the oven and let them cool for a few minutes. Before serving, sprinkle torn fresh basil leaves on top for a fragrant finish.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings

- Presentation Tips: Place the stuffed zucchini boats on a platter, and drizzle with a little extra olive oil or balsamic reduction for added flavor and a beautiful finish. Enjoy!