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Turkey Stuffed Zucchini
These healthy zucchini boats are stuffed with a mixture of ground turkey, Parmesan, and onions and topped with breadcrumbs.
Ingredients
- 4 medium zucchini (6 to 7 ounces each )
- 1 teaspoon butter
- 1/2 small onion (finely diced)
- 1 shallot (minced)
- 3 cloves garlic (crushed)
- 1 oz white wine
- 1.3 lb ground turkey (20.8 oz )
- 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 (to taste)
Instructions
- Preheat oven to 400F.
- Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish.
- Chop the scooped out flesh of the zucchini in small pieces.
- In a large skillet, melt the butter and add onion, shallot and garlic. Cook on a medium-low for about 2-3 minutes, until onions are translucent.
- Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes.
- Add wine and cook until it reduces.
- Add ground turkey and season with salt and pepper, cooking until turkey is cooked through, breaking up in smaller pieces, about 5 minutes.
- Add paprika, garlic powder and Italian seasoning. Mix well and cook another minute. Set aside to cool.
- When cooled, add parmesan cheese and egg white, mix well.
- Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil.
- Bake 35 minutes and serve right away.
Nutrition
Serving: 2halves, Calories: 258kcal, Carbohydrates: 12.5g, Protein: 39.5g, Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 78.5mg, Sodium: 344.5mg, Fiber: 2.5g, Sugar: 6g
- WW Points: 2