Low Fat Stuffed Zucchini Boats
Transform your weeknight meals with these Low Fat Stuffed Zucchini Boats, a delicious and wholesome dinner idea that's perfect for anyone looking to eat lighter without sacrificing flavor. Bursting with a hearty filling of lean ground turkey, nutrient-packed quinoa, vibrant veggies, and aromatic Italian seasoning, these zucchini boats are as nutritious as they are satisfying. Topped with melted low-fat mozzarella cheese and baked to tender perfection, this recipe is both low in fat and high in flavor. Ready in just under an hour, these zucchini boats are great for meal prep, family dinners, or impressing your guests with a healthy twist on stuffed vegetables. Serve warm with a sprinkle of fresh parsley for an irresistible finishing touch!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 8 ounces lean ground turkey
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, finely diced
- 1 cup cooked quinoa
- 1 cup crushed tomatoes
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded low-fat mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and scoop out the pulp using a spoon, leaving about 1/4-inch edges to create 'boats'. Reserve the zucchini pulp, chop it finely, and set it aside.
Arrange the zucchini boats cut side up on a baking sheet or in a baking dish. Lightly brush them with half of the olive oil and set them aside.
Heat the remaining olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it into crumbles with a spoon, about 5 minutes.
Add the onion, garlic, red bell pepper, and reserved chopped zucchini pulp to the skillet. Sauté until the vegetables are softened, about 5 minutes.
Stir in the cooked quinoa, crushed tomatoes, Italian seasoning, salt, and black pepper. Cook the mixture for another 2-3 minutes until heated through. Remove the skillet from the heat.
Spoon the filling evenly into the zucchini boats, packing it gently. Sprinkle the tops with shredded low-fat mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and slightly golden.
Garnish with chopped fresh parsley, if desired. Serve warm and enjoy your healthy, flavorful stuffed zucchini boats!
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 9181 mg | 399% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 74.0 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3532 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
