Zucchini Boats

Stuffed zucchini boats are a savory and delicious dinner packed with lean protein and a healthy serving of vegetables. Stuffed zucchini = low-carb dinner!

📝 Ingredients

• 4 medium zucchinis (ends trimmed, halved lengthwise, pulp removed (save pulp for the mixture))
• 1 pound lean ground turkey (you can substitute the same amount lean ground beef, chicken, pork or sausage)
• 1 tablespoon extra virgin olive oil
• 1-1 1/2 cups chopped onion (yellow or Vidalia (sweet) onion)
• 1 red bell pepper (washed, top removed, seeded, membranes removed, chopped)
• 1 green bell pepper (washed, top removed, seeded, membranes removed, chopped)
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 1 cup shredded cheddar (or cheese blend mix)
• 1 teaspoon Kosher salt
• 1/4 teaspoon fresh ground black pepper (in the stuffing)
• 1/4 cup parsley (chopped)

👨‍🍳 Instructions

1. 1In a large skillet, over medium-high heat, add 1 tablespoon olive oil add the chopped onion. Cook onion until almost translucent.
2. 2Add the lean ground turkey, zucchini pulp, ketchup and Worcestershire sauce. Stir occasionally and cook until browned (about 3-5 minutes). Add the chopped green and red bell pepper. Remove from heat. Stir in 1/2 the shredded cheese.
3. 3Spoon the mixture evenly into the halved zucchinis. Sprinkle the tops with the remaining shredded cheese. Bake (uncovered) at 350 degrees F for 20-25 minutes or until the zucchini is tender. Allow it to cool for a few minutes then sprinkle with chopped parsley and serve.