Description
Healthy turkey stuffed zucchini boats filled with lean ground turkey, aromatic onions, garlic, parmesan, and herbs, topped with seasoned breadcrumbs and baked until tender. This light yet satisfying dish is perfect for a wholesome, protein-packed family dinner.
Ingredients
- 4 medium zucchini (6 to 7 ounces each)
- 1 teaspoon butter
- 1/2 small onion, finely diced
- 1 shallot, minced
- 3 cloves garlic, crushed
- 1 ounce dry white wine
- 1.3 pounds ground turkey (93% lean)
- 1 large egg white
- 1/4 cup grated parmesan cheese
- 1 cup chicken broth
- 2 tablespoons whole wheat seasoned breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the zucchini in half lengthwise and scoop out the flesh, leaving about 1/4-inch thickness around the edges to form boats. Arrange in a 9×13-inch baking dish. Finely chop the scooped flesh and set aside.
- In a large skillet over medium-low heat, melt the butter. Add onion, shallot, and garlic. Cook for 2 to 3 minutes until softened and fragrant.
- Add the chopped zucchini flesh with a pinch of salt and cook for 2 to 3 minutes until slightly tender. Pour in the white wine and cook until reduced.
- Add ground turkey, season with salt and pepper, and cook for about 5 minutes until fully cooked, breaking it apart as it cooks.
- Stir in paprika, garlic powder, and Italian seasoning. Cook for 1 minute, then remove from heat and cool slightly.
- Stir in parmesan cheese and egg white until well combined.
- Spoon the turkey mixture into each zucchini boat, pressing gently to pack. Sprinkle breadcrumbs evenly over the tops.
- Pour chicken broth into the bottom of the baking dish. Cover tightly with foil and bake for 35 minutes, or until zucchini is fork-tender.
- Remove from oven and serve immediately. Broil for 1–2 minutes if a golden top is desired.
Notes
- Substitute ground turkey with lean ground beef or sausage if desired.
- Replace parmesan with Pecorino Romano or mozzarella for variation.
- For gluten-free, use gluten-free breadcrumbs or omit them.
- Add finely chopped mushrooms, bell peppers, or spinach for extra vegetables.
- Store refrigerated for up to 4 days or freeze for up to 3 months.
- Thaw frozen portions overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 258 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12.5 g
- Fiber: 3 g
- Protein: 39.5 g
- Cholesterol: 75 mg
