Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and coat a 9x13" baking dish with olive oil.
- Trim the ends of the zucchinis, boil in salted water for 5 minutes, then cool and cut in half lengthwise.
- Hollow out the zucchini halves, reserving some flesh for the filling.
- Sauté chopped yellow onion in olive oil for 3-4 minutes until translucent.
- Cook ground turkey until no longer pink, then stir in garlic, tomatoes, tomato paste, reserved zucchini flesh, and seasonings; let simmer for 10-12 minutes.
- Add grated Parmesan cheese to the filling, then spoon the mixture into hollowed zucchinis.
- Top with shredded jack cheese and bake for 25-30 minutes until bubbly and golden.
- Remove from oven, let sit for a few minutes, and garnish with chopped Italian parsley before serving.
Nutrition
Notes
These Low Carb Stuffed Zucchini Boats can be prepped ahead of time for convenient meal preparation. Enjoy storing leftovers in the refrigerator or freezer!
