Turkey Stuffed Zucchini
These nutritious zucchini boats are filled with a savory blend of ground turkey, Parmesan cheese, and sautéed onions, all finished off with a crispy layer of breadcrumbs on top.
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Ingredients
- 4 medium zucchini
- 3 cloves garlic
- 1 oz white wine
- 1.3 lb ground turkey
- 1 large egg white
- 1/4 cup grated parmesan cheese
- 1 cup chicken broth
- 2 tablespoons whole wheat seasoned breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- Salt and fresh pepper
- 1 teaspoon butter
- 1/2 small onion
- 1 shallot
Instructions
- 1
Begin by preheating your oven to 400°F (200°C).
- 2
Slice the zucchini in half lengthwise, and with a spoon or melon baller, carefully remove the inner flesh, ensuring to leave a 1/4-inch thickness. Place the hollowed-out halves in a baking dish.
- 3
Finely chop the removed zucchini flesh into small pieces.
- 4
In a large skillet, melt the butter over medium-low heat. Add the onion, shallot, and garlic, cooking for approximately 2-3 minutes until the onions become translucent.
- 5
Incorporate the chopped zucchini flesh into the skillet and sprinkle with a pinch of salt. Sauté for an additional 2-3 minutes.
- 6
Pour in the wine and allow it to cook down until reduced.
- 7
Add the ground turkey to the skillet, seasoning with salt and pepper. Cook for about 5 minutes, breaking the meat into smaller pieces until it is fully cooked.
- 8
Stir in the paprika, garlic powder, and Italian seasoning. Mix thoroughly and let it cook for another minute. Remove from heat and allow to cool.
- 9
Once the mixture has cooled, stir in the parmesan cheese and egg white until well combined.
- 10
Using a spoon, generously fill each hollowed zucchini with the turkey stuffing, pressing down firmly. Top each filled zucchini with breadcrumbs. Pour chicken broth into the bottom of the baking dish and cover tightly with aluminum foil.
- 11
Bake for 35 minutes, then serve immediately.