STUFFED ZUCCHINI BOATS | healthy high protein, low carb recipe!

Turkey-stuffed zucchini Boats are a delicious, healthy, high-protein, low-carb recipe perfect for dinner or meal prep. Cheers!

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TIMESTAMPS
0:00 Intro
0:15 Stuffing Ingredients
0:43 Prepping the Zucchini
1:42 Prepping the Zucchini flesh
2:17 Parboil the prepared Zucchini
2:43 Preparing the stuffing
5:14 Filling the Zucchini halves with the stuffing
6:17 Baking off the Turkey Stuffed Zucchini Boats
7:16 Check out Clean & Delicious cookbook for more easy recipes
7:33 Outro

TURKEY STUFFED ZUCCHINI BOATS
4 medium zucchini (about 2 pounds)
2 teaspoons extra virgin olive oil
1 pound lean ground turkey
3 garlic cloves minced
1/2 onion chopped
1/2 green pepper chopped
1/2 cup reserved zucchini meat from the center of zucchini
1 tbsp. Italian seasoning
1 cup strained tomatoes
1/2 cup part-skim mozzarella cheese shredded

Bring a large pot of water to a boil and pre-heat oven to 350.

Slice the zucchini in half lengthwise and use a spoon (or melon baller) to scoop out the center, leaving about a 1/4-inch shell all around (see video for demonstration). Be sure to save the zucchini you scooped out.

Place zucchini in a pot of boiling water for one minute. Carefully remove and set aside to cool.

Heat olive oil in a large skillet over medium-high heat before adding ground turkey. Break the meat into smaller pieces using a wooden spoon or spatula and cook until lightly browned.

Add garlic, onion, green peppers, zucchini meat, Italian seasoning, strained tomatoes, salt, and pepper. Mix everything together and simmer for about 15 minutes or until the veggies are tender and the flavors have come together.

Place zucchini halves in a baking dish. Fill each zucchini boat with about 1/2 cup filling. Top each turkey-stuffed zucchini boat with a tablespoon of shredded mozzarella cheese.

Cover with aluminum foil and bake for 30 minutes or until the cheese has melted and everything has heated. Enjoy!

#stuffedzucchiniboats #turkeysttuffedzucchiniboats #highproteinlowcarb

stuffed zucchini boats are an easy healthy high protein fiber filled low carbohydrate dinner idea that is perfect for meal prep and a lovely way to enjoy some seasonal zucchini although you could definitely enjoy this recipe all year round I’m stuffing my zucchini boats with a combination of onions peppers tomatoes and ground turkey but you could easily swap that ground turkey for any type of ground meat you prefer or have on hand or you could go 100% plant-based and sub the turkey for some lentils chickpeas mushrooms quinoa or even some crumbled tofu and if you like a taco style stuffed zucchini boat I’ve got a recipe for that as well that I will link for you down in the description box below so the first thing I do is I bring a large pot of water to a boil over on my stove top and then I’m going to prepare the zucchini you’re going to want to use four medium to large size zucchinis like I have here and start by trimming off the top and the bottom you just want to trim off the ends and then slice it and half lengthwise so you want to try to get straight down the center then you’re just going to use a spoon and scoop out the center of the zucchini this is pretty much where the zucchini seeds are and you’ll see once you get underneath them you’re going to be left with about a/4 inch water on all sides of the zucchini like I have here and this is going to be our zucchini boat so then you’re just going to repeat that with the rest of the zucchini and when you’re finished you should have eight halves so eight zucchini boats ready to go now for those of you who’ve been with me for a long time you may recognize this recipe because it is a clean and delicious classic I created this recipe over 10 years ago but I had to pull it out of the archives because I just love making it this time of the year once all the zucchini is prepped I take the zucchini Center that we scooped out the seeds and that little bit of extra flesh put it in the center of a clean dish towel and then you just want to squeeze out any excess water we’re going to use some of this you want to take a cup of it and we’re going to give it a rough chop we’re going to use this is part of the filling for the zucchini it’s actually great cuz not only is it going to add more volume but it’s also going to add a good amount of fiber and then anything that’s left over I just put it in an airtight container and I leave it in the fridge and then what I’ll do is I’ll either add it to a smoothie or I’ll sauté it and then cook it up with some scrambled eggs so you don’t have to throw it away the next thing I like to do is a quick par boil for the zucchini so I’m just going to drop them into the boiling water literally pop them in 1 minute Max and then I pull them right out now I like to do this because this way after they bake they’re really soft and tender which is the way our family enjoys them if you want a more alente zucchini if you want it to have more of a bite you could skip this step it’s really 100% personal preference now for the filling I’m going to heat a large non-stick sauté pan over a medium heat I’m going to add a couple of teaspoons of olive oil and then I’m adding in my ground turkey a little bit of salt a little bit of pepper and then you just want to break this up until you have crumbles by the by the way I’m not sure if you’ve discovered this little Gadget yet it’s literally called a meat Chopper but it is a game changer if you’re ever working with ground meat and you can get it for under 10 bucks on Amazon so I’ll link it for you down in the description box below now I am using a lean ground turkey here it’s very high in protein by being very low in fat but it can be a little bit on the drier side so if preferred you could use a dark meat turkey or you could Sub in like I said earlier any type of ground meat you prefer or go plantbased and get creative with the options there but if you are going plant-based I would sauté the vegetables first and then add that plant-based protein with those cooked vegetables okay once the turkey is opaque right so there’s no more pink it’s essentially cooked all the way through I’m going to push it to one side of the pan and then I’m going to add just another teaspoon of olive oil and then my veggies so we’ve got some chopped up Garlic one small onion or half of a large onion ultimately you want one cup of chopped up onions here and then I have a chopped up green bell pepper and the reserved zucchini that we saved as well we’ll season that with a little bit of salt some black pepper and then I’m adding in a tablespoon of Italian seasoning FYI I love seasoning mixes like an Italian seasoning specifically if you are new to the kitchen or just getting started because instead of having to go out and buy four or five different spices you can just buy one and it’s a blend of multiple spices so you get a lot of flavor without needing to have five or six jars of spices in your kitchen and then finally I’m I’m going to add in 1 and 1/2 cups of strained Tomatoes this could also be crushed tomatoes or if you had tomato sauce you could do that as well maybe with just a splash of water to loosen it up a bit okay so we’ll get that in there mix everything together get it really well Incorporated bring it to like a medium low heat you want it to be at a simmer pop on a lid and let this go for 10 to 15 minutes now about halfway through I like to just lift lift up the lid check on everything if it looked dry you could add a little bit more of those tomatoes but mine is exactly where I want it you can see that it’s loose and it has a nice little simmer to it but it’s not too liquidy okay so this looks perfect I’m going to shut the heat off and just let it rest for about 5 minutes or so you just want it to be cool enough to handle then in the meantime you just want to have your zucchini boats lined up in a baking dish and you might need two so I have a 16 by10 baking dish here and six fit in here perfectly but then I just pop the extra two in another baking dish because that’s what I have and that’s what works so as always just use whatever you have and make it happen Okay once our filling is cool enough to work with you’re just going to use a spoon and you need about a/4 to a/ thir of a cup for each zucchini bow so you’re just going to layer it in you want to come just slightly above the edges but you don’t want to overfill right you want it to stay in there when it’s cooking and you’re just going to repeat this till you’ve got all of your zucchini boats stuffed should you have any extra filling at the end just see who’s got a little extra room and squeeze it in because this filling should be perfect for 8 zucchini boats I’ve made it several times and it always fits perfectly then last but not least I’m just going to sprinkle 1 to 2 tablespoons of shredded mozzarella cheese right over the top of each zucchini bow this is a very simple recipe it does not use a lot of ingredients but it is really delicious I love recipes like this okay once it’s ready to roll you’re going to cover the whole dish with some foil and then you’ve got two options you could prepare this as a make aead meal so you can do everything up to here and then pop it in the fridge leave it in there for up to 24 hours and then when you’re ready to make the meal pull it out bring it to room temperature and then you’re going to pop it into a 350° oven for 30 minutes with the foil on if it’s coming straight out of the fridge it is important that you let it come to room temperature first or you’re just going to need to add a little bit of cooking time both options work okay after 30 minutes you are going to see you’re going to take that foil off the cheese is going to be nice and melted the zucchini is going to be tender but still have a little bit of a bite to it and it’s just so simple and so flavorful this one is really it’s perfect for a family meal and it’s also perfect for meal prep you can make a whole tray and then enjoy them throughout the week so simple so delicious and so you absolutely have to try now if you enjoy easy healthy recipes just like this then you are definitely going to want to check out the clean and delicious cookbook this book is packed with over 100 easy healthy whole food recipes just like I share here on the channel and I will be sure to link it for you down in the description box below as always thank you so much for watching I’m Danny spe and I’ll see you back here next time with some more clean and deliciousness cheers just any excuse to take another bite deight