NME Turkey Stuffed Zucchini Boats

2 Servings 40 Minutes


2 Zucchini (medium)

1 cup Tomato Sauce (divided)

1 1/2 tsp Extra Virgin Olive Oil

8 ozs Extra Lean Ground Turkey

1 Garlic (clove, minced)

1 1/2 tsp Italian Seasoning

1/2 tsp Sea Salt

1/4 tsp Red Pepper Flakes

1/2 Red Bell Pepper (chopped)

2 cups Baby Spinach (chopped)


  1. Preheat the oven to 350ºF (177ºC).

  2. Cut the zucchini in half lengthwise and scoop out the seeds using a spoon. Add half of the tomato sauce to the bottom of a baking dish. Place the hollowed-out zucchini cut side up on top of the tomato sauce. Set aside.

  3. Heat the oil in a frying pan or skillet over medium-high heat. Add the turkey and cook until browned breaking it into small pieces as it cooks.

  4. Add the garlic, Italian seasoning, salt and red pepper flakes to the turkey and stir to combine. Add the bell pepper and spinach and continue to cook until the spinach is wilted. Add the remaining tomato sauce to the turkey mixture and stir to combine. Season with additional salt, if necessary.

  5. Spoon the turkey mixture into the hollowed out zucchini boats.

  6. Cover the baking dish with a lid or foil and bake for 20 to 25 minutes or until the zucchini is tender.

  7. Divide zucchini boats between plates and enjoy!

Nutrition per serving

Calories 280

Fat 14g

Carbs 16g

Protein 26g

Fiber 5g

Sugar 11g


Leftovers - Refrigerate in an airtight container for up to three days. Serving Size - One serving is equal to two zucchini boats.

More Flavor - Use a flavored pasta sauce instead of plain tomato sauce.

Additional Toppings - Broil cheese on the top of each zucchini boat before serving. Garnish with additional red pepper flakes and fresh herbs like parsley or basil.

No Turkey - Use ground chicken or pork sausage instead.


NMELifestyle LLC.

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