Zucchini Boats By: Stacy M.
I am a 27-year-old with CF. I love to cook but I am always looking for quick and easy things to prepare that are healthy, but have enough calories. My boyfriend made me this meal on our first date and I have been hooked ever since! I hope that you enjoy it!
- 3 zucchinis (medium size) ends trimmed, cut lengthwise
- 1 Tbsp olive oil
- 1/2 c onion, finely chopped
- 1 garlic clove, minced
- 3/4 lb lean ground turkey or chicken
- 1/2 c parmesan cheese
- 1/2 c mozzarella cheese
- 1/2 c tomato-basil marinara sauce
- 3 Tbsp fresh basil, chopped
- Salt and pepper to taste
- Add All Ingredients
Preheat the oven to 350 degrees. Spray a 13x9-inch baking pan with nonstick spray.
Use a small spoon to scrape out the insides of each zucchini. Don't scrape the zucchini all the way to the skin-just make a deep pocket where you'll be able to put the stuffing. Save the pulp and chop it.
Heat the olive oil in a large skillet over medium heat. Add the zucchini pulp, onion, garlic and ground turkey/chicken.
Cook together 4-6 minutes, stirring often, until the onions are softened and the turkey is cooked through.
Place the mixture in a fine sieve to drain the excess moisture. Transfer the meat mixture into a medium size bowl.
In a small bowl, mix the cheeses together. Remove two tablespoons of cheese and set aside.
Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper as desired.
Divide the meat mixture between the hollowed out zucchini, filling and mounding into each other. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.
Bake for 30 minutes, or until baked through and tender. Cheese should be melted.
- Servings: 4
Amount per serving:
- Calories: 271
- Fat: 17 g
- Sodium: 684 mg
- Protein: 25 g
- Calcium: 302 mg
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