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Greek-Style Ground Turkey Stuffed Zucchini Boats
By realdavisduo
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Added about 1 month ago
•
Updated about 1 month ago
Easy
Dinner
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Serves 4
Ingredients (for 4 servings)
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4.0 whole Zucchini
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1.0 lb Ground Turkey
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1.0 whole Yellow Onion
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3.0 clove Garlic
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1.0 cup Cherry Tomatoes
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1.0 tsp Dried Oregano
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0.5 tsp Ground Cumin
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0.5 tsp Paprika
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2.0 tbsp Olive Oil
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0.5 cup Crumbled Feta Cheese
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2.0 tbsp Fresh Parsley
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0.5 tsp Salt
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0.25 tsp Black Pepper
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
223.0
Calories
31.6g
Protein
1.8g
Carbs
9.5g
Fat
0.6g
Fiber
1.3g
Sugar
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Tags
Instructions
1. Preheat oven to 400°F. Halve zucchini lengthwise and scoop out the centers with a spoon, leaving a 1/4-inch shell. Roughly chop the scooped flesh and set aside.
2. Brush zucchini shells with 1 tbsp olive oil, place cut-side up on a baking sheet, and roast 10 minutes.
3. While zucchini roasts, dice the yellow onion and mince the garlic. Halve the cherry tomatoes.
4. Heat remaining olive oil in a skillet over medium-high heat. Add onion and cook 3 minutes. Add garlic and cook 1 minute.
5. Add ground turkey and cook, breaking it up, 5-6 minutes until cooked through.
6. Stir in chopped zucchini flesh, cherry tomatoes, oregano, cumin, paprika, salt, and pepper. Cook 2-3 minutes.
7. Remove zucchini boats from oven and fill generously with turkey mixture. Top with crumbled feta.
8. Return to oven and bake 8-10 minutes until feta is slightly golden.
9. Chop parsley and sprinkle over boats before serving.
Nutrition Estimates (*estimated per serving)
223.0
Calories
31.6g
Protein
1.8g
Carbs
9.5g
Fat
0.6g
Fiber
1.3g
Sugar
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.