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In the world of healthy eating, finding a recipe that is both nutritious and satisfying can be a challenge. Zesty Turkey-Stuffed Zucchini Boats are the perfect solution, combining lean ground turkey, colorful vegetables, and wholesome quinoa in a delightful, low-carb package. This dish is not only visually appealing but also packed with flavors that make it a family favorite. Whether you're looking to impress guests or simply want a weeknight meal that is quick and easy to prepare, these zucchini boats are sure to please.

Stuffed Zucchini Boats with Ground Turkey

Discover the deliciousness of Zesty Turkey-Stuffed Zucchini Boats, a perfect blend of lean ground turkey, colorful veggies, and wholesome quinoa. This low-carb dish is both nutritious and satisfying, making it ideal for weeknight dinners or entertaining guests. Easy to prepare and packed with flavor, these vibrant zucchini boats topped with gooey mozzarella are sure to impress your family while keeping your meals healthy. Get ready to enjoy a wonderful culinary adventure!
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Ingredients
  

4 medium zucchini

1 pound ground turkey

1 cup cooked quinoa (or rice)

1 small onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon Italian seasoning

1 cup shredded mozzarella cheese, plus extra for topping

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Wash the zucchini and slice them in half lengthwise. Using a spoon, carefully scoop out the seeds and flesh to create a boat. Reserve the scooped-out flesh.

      Cook the Turkey: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and ground turkey. Cook until the turkey is browned and cooked through, breaking it apart with a wooden spoon.

        Add Vegetables and Seasoning: Stir in the reserved zucchini flesh, diced bell pepper, cherry tomatoes, cooked quinoa, oregano, smoked paprika, Italian seasoning, salt, and pepper. Mix well and let cook for another 5 minutes until the vegetables soften.

          Stuff the Zucchini: Remove the skillet from heat. Stir in 1 cup of mozzarella cheese, combining well. Spoon the turkey and vegetable mixture into the hollowed zucchini halves until they are generously filled.

            Bake: Place the stuffed zucchini boats in a baking dish and cover with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil, sprinkle a little extra mozzarella cheese on top if desired, and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4