Stuffed zucchini boats are a savory and delicious dinner packed with lean protein and a healthy serving of vegetables. Stuffed zucchini = low-carb dinner!
4mediumzucchinisends trimmed, halved lengthwise, pulp removed (save pulp for the mixture)
1poundlean ground turkeyyou can substitute the same amount lean ground beef, chicken, pork or sausage
1tablespoonextra virgin olive oil
1-1 1/2cupschopped onionyellow or Vidalia (sweet) onion
1red bell pepperwashed, top removed, seeded, membranes removed, chopped
1green bell pepperwashed, top removed, seeded, membranes removed, chopped
2tablespoonsketchup
1teaspoonWorcestershire sauce
1cupshredded cheddaror cheese blend mix
1teaspoonKosher salt
1/4teaspoonfresh ground black pepper (in the stuffing)
1/4cupparsleychopped
Instructions
In a large skillet, over medium-high heat, add 1 tablespoon olive oil add the chopped onion. Cook onion until almost translucent.
Add the lean ground turkey, zucchini pulp, ketchup and Worcestershire sauce. Stir occasionally and cook until browned (about 3-5 minutes). Add the chopped green and red bell pepper. Remove from heat. Stir in 1/2 the shredded cheese.
Spoon the mixture evenly into the halved zucchinis. Sprinkle the tops with the remaining shredded cheese. Bake (uncovered) at 350 degrees F for 20-25 minutes or until the zucchini is tender. Allow it to cool for a few minutes then sprinkle with chopped parsley and serve.