Thursday, September 22, 2011

Turkey-Stuffed Zucchini Boats

Another low-carb recipe that I love! I haven't had this for years, but my mom made these occasionally (with ground beef and lots more cheese) when I was a kid. Along with tuna boats and jello salad, these are a comfort food dish for me. 

I used the recipe from Skinny Taste as a guide, and it turned out absolutely delicious, although for this recipe I've decreased the cooking time so next go-around my zucchini won't be as soft.

Turkey-Stuffed Zucchini Boats
modified slightly from here

2 medium zucchini
1 tsp olive oil
1/2 cup diced onion
3-4 cloves garlic
10 oz lean ground turkey
1 large egg white, or 2 Tbsp Egg Beaters
2 Tbsp grated Parmesan cheese
1/2 cup chicken broth
1/2 tsp paprika
1/2 tsp chopped rosemary
1/2 tsp garlic powder
1/2 tsp marjoram
1/2 tsp dried basil
Salt and pepper
2 Tbsp shredded cheese

Preheat oven to 400°. Cut zucchinis in half lengthwise and using a spoon, scoop out flesh, leaving 1/4" thick. Arrange halves in a baking dish. Chop the scooped out flesh of the zucchini in small pieces. Set aside on a paper towel to absorb the moisture.

In a large saute pan, heat olive oil
and add onion and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, rosemary, garlic powder, marjoram and basil. Mix well and cook another minute.

turkey meat in a large mixing bowl and set aside to cool. When cooled, add parmesan cheese and egg white, mixing well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with shredded cheese. Pour chicken broth in bottom of the baking dish and cover tightly with foil. Bake 25-30 minutes.

Serves 2 (2 halves each).


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