Baked Stuffed Zucchini

Baked Stuffed Zucchini is a delicious and healthy American dish that features tender zucchini halves filled with a savory mixture of ground turkey, quinoa, and fresh vegetables. This gluten-free option is not only satisfying but also packed with nutrients, making it perfect for a wholesome meal.

Ingredients

• 2 medium zucchini
• 200 grams ground turkey
• 50 grams cooked quinoa
• 1 small onion - finely chopped
• 1 garlic clove - minced
• 100 grams cherry tomatoes - halved
• 50 grams bell pepper - diced
• 30 grams grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley - chopped

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the zucchini in half lengthwise and scoop out the seeds to create a boat shape, leaving about 1 cm of flesh on the sides.
3. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent, about 3-4 minutes.
4. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
5. Stir in the cooked quinoa, cherry tomatoes, bell pepper, oregano, salt, and pepper. Cook for another 3-4 minutes until the vegetables are tender.
6. Remove the skillet from heat and stir in half of the Parmesan cheese and chopped parsley.
7. Stuff each zucchini half with the turkey mixture and place them on a baking sheet.
8. Sprinkle the remaining Parmesan cheese on top of the stuffed zucchini.
9. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is golden.
10. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from zucchini and vegetables.
• High in protein, aiding in muscle repair and growth.

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