Ingredients
4 medium zucchini
1 lb ground turkey breast (93% lean)
2 cloves garlic, minced
1 small onion, finely chopped
1 tsp dried oregano
1 tsp dried basil
3/4 cup tomato sauce (no added sugar)
2 tbsp olive oil
1/2 cup crumbled feta cheese (halal certified)
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Cut zucchini in half lengthwise and scoop out flesh, leaving 1/2″ shell
Toss zucchini with 1 tbsp olive oil, salt, and pepper; arrange on a baking sheet
Roast for 20 minutes until slightly tender
In a skillet, heat remaining olive oil and brown turkey until done
Add garlic and onion; sauté 5 minutes
Stir in oregano, basil, and remaining salt/pepper
Stuff cooked turkey mixture into zucchini halves
Spoon tomato sauce over the top and sprinkle with feta
Return to oven and bake 15-20 minutes until bubbly and golden
Notes
Use a spoon to hollow zucchini, avoiding the skin to maintain structure
For vegan version, substitute nutritional yeast for feta
Store leftovers in an airtight container up to 3 days
Serve with a side of Greek yogurt garnish if desired
- Prep Time: 20
- Cook Time: 45
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
- Diet: High-Protein, Low-Carb
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 370
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg