Description
These baking zucchini boats filled with seasoned ground turkey, brown rice, and herbs offer a high-protein, healthy dinner. Savory and aromatic, this light yet satisfying dish is perfect for busy weeknights or meal prep.
Ingredients
4 large zucchini (fresh, firm)
1 lb (450g) 93% lean ground turkey
1 tbsp Italian seasoning (or oregano)
1/2 tsp cinnamon
3 garlic cloves (minced)
1 small onion (finely chopped)
1 cup cooked brown rice (pre-cooked)
2 tbsp tomato paste
2 tbsp olive oil (light or extra virgin)
1/2 cup feta cheese (optional, substitute goat cheese)
Instructions
Preheat oven to 375°F (190°C)
Halve zucchinis lengthwise and scoop out centers, leaving 1/4-inch walls
Mist zucchini halves with olive oil and place cut side up on a parchment-lined baking sheet
Heat oil in a skillet, sauté onion and garlic 3-4 minutes until softened
Add ground turkey and cook until browned (no pink remains)
Stir in Italian seasoning, cinnamon, tomato paste, and brown rice; cook 5 minutes until liquid evaporates
Divide turkey mixture among zucchini halves; top with feta (if using)
Bake 35-40 minutes until zucchini is tender
Cool 10 minutes before serving; adjust seasoning before plating
Notes
Scrape excess zucchini pulp into the turkey mixture for added moisture and texture
Use parchment paper to prevent sticking and ensure even baking
Feta can be substituted with goat cheese or skipped for a dairy-free option
Store leftovers airtight in the fridge for up to 3 days
- Prep Time: 15
- Cook Time: 40
- Category: Trending
- Method: Baking
- Cuisine: Adapted American
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 85mg
