Baked Zucchini Boats

Baked Zucchini Boats are a delightful and healthy dish filled with a savory mixture of ground turkey, quinoa, and vegetables, making them a nutritious option for a light meal. These boats are not only visually appealing but also packed with flavors that will satisfy your taste buds.

Ingredients

• 2 medium zucchini
• 200 grams ground turkey
• 50 grams cooked quinoa
• 1 small bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon Italian seasoning
• Salt - to taste
• Pepper - to taste
• 30 grams shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped for garnish

Steps

1. Preheat your oven to 190°C (375°F).
2. Slice the zucchini in half lengthwise and scoop out the seeds to create boats. Place the zucchini halves in a baking dish.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
4. Add the ground turkey to the skillet, breaking it up as it cooks. Season with Italian seasoning, salt, and pepper. Cook until the turkey is browned.
5. Stir in the diced bell pepper and cooked quinoa, cooking for an additional 2-3 minutes until heated through.
6. Fill each zucchini boat with the turkey and quinoa mixture, packing it in well.
7. Sprinkle the shredded mozzarella cheese over the filled zucchini boats.
8. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
9. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from zucchini and bell peppers.
• High in protein from turkey and quinoa, supporting muscle health.

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