Turkey Stuffed Zucchini
Healthy zucchini boats stuffed with seasoned ground turkey, parmesan, and onions, topped with breadcrumbs and baked until tender. A delicious and satisfying meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 medium zucchini zucchini (6 to 7 ounces each)
- 1 teaspoon butter
- 0.5 small onion onion (finely diced)
- 1 shallot (minced)
- 3 cloves garlic (crushed)
- 1 ounce white wine
- 1.3 lb ground turkey (20.8 oz)
- 1 large egg white
- 0.25 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 and fresh pepper (to taste)
Instructions
Preparation Steps
- Preheat oven to 400F.
- Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish.
- Chop the scooped out flesh of the zucchini into small pieces.
- In a large skillet, melt the butter and add onion, shallot and garlic. Cook on a medium-low for about 2-3 minutes, until onions are translucent.
- Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes.
- Add wine and cook until it reduces.
- Add ground turkey and season with salt and pepper, cooking until turkey is cooked through, breaking up into smaller pieces, about 5 minutes.
- Add paprika, garlic powder and Italian seasoning. Mix well and cook for another minute. Set aside to cool.
- When cooled, add parmesan cheese and egg white, mix well.
- Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in the bottom of the baking dish and cover tightly with foil.
- Bake for 35 minutes and serve right away.
Notes
This recipe is a healthy and flavorful way to use up zucchini. It's also great for meal prep as it freezes well.