Stuffed Zucchini Boats

By Karmul

  • medium zucchini

  • 1 1/2 lb ground turkey

  • 1 small onions , minced

  • 1/2 fresh carrots , finely diced

  • 1/2 cup chopped red bell peppers

  • 2 tsp fresh basil , minced

  • 1 tsp oregano leaves , minced

  • 1 eggs , beaten

  • 1 cup low sodium marinara sauce

  1. Slice the zucchini in two, lengthwise. Hollow out the insides leaving 1 inch shell. Slice the zucchini in half crosswise to make 6 boats. Chop the hollowed out middles into small pieces.

  2. Arrange the zucchini boats in a saucepan and fill with water. Let the water boil and cook for 5 minutes. Using a slotted spoon, take the zucchini out of the water and reserve.

  3. Add the ground turkey to a skillet and cook for 6 minutes. Take the turkey out of the skillet and reserve. Place the onion in the skillet and cook for 5 minutes. Mix in the carrots, pepper, and chopped zucchini. Stir in the basil, oregano, egg, and ground turkey.

  4. Preheat oven to 350 degrees F.

  5. Spoon the turkey mixture into the zucchini boats and place on a baking sheet. Bake in oven for 10 minutes. When ready to serve, spoon heated spaghetti sauce over boats.

Nutritional Facts

Calories 244.5
Total Carbs 8.1g
Dietary Fiber 2.1g
Sugars 4.7g
Total Fat 13.6g
Saturated Fat 3.9g
Unsaturated Fat 9.7g
Potassium 0mg
Protein 23.1g
Sodium 201.1mg
Dietary Exchanges
1 Fat
3 Meat
1 Vegetable
3 1/2 Very Lean Meat

main dish gluten free turkey poultry dairy free baked low carb