Best 2 Ground Turkey Zucchini Boats Recipes
Whether you're looking for a hearty vegetarian meal or a tasty way to use up leftover ground turkey, zucchini boats are a delicious and versatile option. Made with hollowed-out zucchini halves filled with a savory mixture of ground turkey, vegetables, and seasonings, these boats are easy to prepare and can be tailored to your own personal taste. From classic Italian flavors to spicy Mexican-inspired fillings, there are endless possibilities when it comes to creating the perfect ground turkey zucchini boat recipe.
Let's cook with our recipes!
ZUCCHINI BOATS WITH GROUND TURKEY
If you are looking for a quick, simple, and lighter dinner, then this recipe for zucchini boats with ground turkey is the one for you! If you like, you can also add Parmesan cheese to the mix and on top.
Provided by Jess
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h9m
Yield 8
Number Of Ingredients 11
Steps:
- Trim zucchini ends and cut in half lengthwise. Scoop out and reserve pulp, leaving a 1/2-inch shell.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine reserved zucchini pulp, turkey, green bell pepper, sweet red pepper, onion, mushrooms, and spinach in a skillet over medium heat. Cook until turkey is no longer pink, 8 to 10 minutes. Drain. Remove from heat and add 1/2 cup Cheddar cheese, tomato paste, garlic powder, salt, and pepper; mix well. Spoon mixture into the zucchini shells and place in the prepared baking dish. Sprinkle remaining Cheddar cheese on top.
- Bake in the preheated oven uncovered until zucchini is tender, 25 to 30 minutes.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 9.6 g, Cholesterol 56.7 mg, Fat 9.3 g, Fiber 2.6 g, Protein 17.4 g, SaturatedFat 4.1 g, Sodium 319.6 mg, Sugar 5.5 g
GROUND TURKEY ZUCCHINI BOATS
Quick and delicious dinner using low-fat ground turkey breast and fresh zucchini.
Provided by Lisa W
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Place zucchini in a large skillet with about 1/2 cup water. Season with salt and pepper, cover, and steam until tender, about 10 minutes. Drain.
- Cook and stir turkey in a skillet over medium heat until browned, about 8 minutes. Add spinach and fire-roasted tomatoes. Simmer until spinach is wilted, about 4 minutes. Stir in cottage cheese until heated through, about 3 minutes.
- Cut each zucchini in half lengthwise. Spoon turkey mixture on top and garnish with mozzarella cheese. Add a few red pepper flakes for extra kick.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 12.3 g, Cholesterol 65 mg, Fat 8.5 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 3 g, Sodium 535.3 mg, Sugar 4.3 g
Tips:
- Choose the right zucchini: Select firm, medium-sized zucchini with deep green color and smooth skin. Avoid zucchini that is too large or has blemishes.
- Hollow out the zucchini properly: Use a spoon or melon baller to scoop out the zucchini flesh, leaving about 1/2-inch thick walls. Be careful not to puncture the zucchini skin.
- Cook the ground turkey thoroughly: Cook the ground turkey in a skillet over medium heat until it is no longer pink and juices run clear. Drain any excess grease.
- Use a variety of seasonings: Don't be afraid to experiment with different seasonings to flavor the ground turkey and zucchini. Some popular options include garlic, onion, paprika, chili powder, and cumin.
- Add moisture to the filling: To prevent the zucchini boats from becoming dry, add some moisture to the filling. This can be done by using a sauce, salsa, or diced tomatoes.
- Top with cheese: A sprinkling of cheese on top of the zucchini boats will add a delicious and golden brown crust.
Conclusion:
Ground turkey zucchini boats are a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as a snack. They are easy to make and can be customized to suit your taste preferences. With a variety of fillings and toppings to choose from, zucchini boats are a great way to get your daily dose of vegetables and protein.
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