Turkey stuffed zucchini boats are an easy baked stuffed zucchini recipe! Even kids love this turkey stuffed zucchini, and it’s a protein packed meal! It’s low carb, gluten free, and is adaptable to be a meatless, vegetarian or paleo stuffed zucchini meal.
Ingredients
- 1 Tablespoon grapeseed oil (or other oil of your choice)
- .5 pound lean ground turkey or other ground meat of your choice
- 4 medium zucchini, , washed, ends removed, and sliced in half lengthwise
- 1/2 medium red bell pepper, , washed, seeded, and diced small
- 4 ounces fresh mushrooms, washed and diced (any variety will work. Canned works also.)
- 1 medium white or yellow onion, , peeled and diced small
- 1 small clove garlic, , minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup crumbled feta cheese
- 1/2 cup tomato sauce, (optional)
US Customary – Metric
Instructions
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Heat oven to 400 degrees F.
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Lay zucchini halves on a rimmed baking sheet or in a casserole dish; set aside.
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Add oil to a large saute pan over medium-high heat. Once oil is shimmering, add ground turkey and cook 4-5 minutes, or until partially browned, breaking up meat into pieces with a spoon as it cooks.
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Reduce heat to medium and add all vegetables, plus salt and pepper. Cook 6-7 minutes, or until onions are translucent and vegetables are softened. Taste and add more seasoning, if desired.
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Spoon mixture evenly into prepared zucchini boats. Top with feta cheese, if using, then bake for 15-18 minutes, or until zucchini is cooked.
