Description
These healthy zucchini boats are stuffed with a mixture of ground turkey, parmesan, and onions and topped with breadcrumbs.
Yield: 4servings | Serving Size: 2halves
Ingredients
4medium zucchini, 6 to 7 ounces each
1teaspoonbutter
1/2small onion, finely diced
1shallot, minced
3clovesgarlic, crushed
1ozwhite wine
1.3lbground turkey, 20.8 oz
1large egg white
1/4cupgrated parmesan cheese
1cupchicken broth
2tablespoonswhole wheat seasoned breadcrumbs
1teaspoonpaprika
1teaspoongarlic powder
1tablespoonItalian seasoning
Salt and fresh pepper, to taste
Instructions
- 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 in 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 in smaller pieces, about 5 minutes.
- Add paprika, garlic powder and Italian seasoning. Mix well and cook 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 bottom of the baking dish and cover tightly with foil.
- Bake 35 minutes and serve right away.
Last Step:
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Nutrition
Serving: 2halves, Calories: 258kcal, Carbohydrates: 12.5g, Protein: 39.5g, Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 78.5mg, Sodium: 344.5mg, Fiber: 2.5g, Sugar: 6g
