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Stuffed Zucchini Boats
Source: dLife

Zucchinis stuffed with turkey, onion, basil, oregano and more!

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 244.5
Total Carbs 8.1 g
Dietary Fiber 2.1 g
Sugars 4.7 g
Total Fat 13.6 g
Saturated Fat 3.9 g
Unsaturated Fat 0.2 g
Potassium 527.6 mg
Protein 23.1 g
Sodium 201.1 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 3 Meat , 1/2 Other Carbs , 3 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  medium zucchini
1 1/2 lb  ground turkey
1 each  small onions
0 1/2 each  fresh carrots
0 1/2 cup  chopped red bell peppers
2 tsp  fresh basil
1 tsp  oregano leaves
1 each  eggs
1 cup  low sodium marinara sauce
  1. Slice the zucchini in two, lengthwise. Hollow out the insides leaving 1 inch shell. Slice the zucchini in half crosswise to make 6 boats. Chop the hollowed out middles into small pieces.
  2. Arrange the zucchini boats in a saucepan and fill with water. Let the water boil and cook for 5 minutes. Using a slotted spoon, take the zucchini out of the water and reserve.
  3. Add the ground turkey to a skillet and cook for 6 minutes. Take the turkey out of the skillet and reserve. Place the onion in the skillet and cook for 5 minutes. Mix in the carrots, pepper, and chopped zucchini. Stir in the basil, oregano, egg, and ground turkey.
  4. Preheat oven to 350 degrees F.
  5. Spoon the turkey mixture into the zucchini boats and place on a baking sheet. Bake in oven for 10 minutes. When ready to serve, spoon heated spaghetti sauce over boats.

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