Turkey Stuffed Zucchini
Basic Information
- Servings: 4
- Serving Size: 2 boats
- Difficulty: 3
- Budget: 3
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Meal Type: Main Dish
Diet Types
- Keto
- Atkins
- Low-Carb
- High-Protein
- Paleo
- Whole30
- Gluten-Free
- DASH
- Intermittent Fasting
- Dukan
- South Beach
- Zone
- Flexitarian
- Halal
Equipment
- - Baking sheet
- - Large skillet
Ingredients
- 1 lb ground turkey
- 4 medium zucchinis, halved and scooped out
- 1 onion , chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- - Salt and pepper to taste
Directions
- - Preheat oven to 375°F (190°C).
- - Heat 1 tablespoon olive oil in a skillet over medium heat, sauté onion for 3-4 minutes, add turkey, garlic powder, salt, and pepper; cook until browned, about 8-10 minutes.
- - Fill zucchini halves with turkey mixture, place on a baking sheet, drizzle with remaining oil, and bake for 20-25 minutes until zucchini is tender.
- - Serve 2 boats per portion warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat in oven or microwave.
Nutrition
- Calories: 300
- Protein: 32g
- Fat: 16g
- Carbs: 6g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A