When meal prepping for the week ahead, I find it important to make foods that will taste just as good, if not better, a few days later. I also love a recipe that combines my protein and my veggies all in one. This is one of those recipes! This recipe can be modified very easily by adding any number of your favorite chopped veggies or by omitting the ground turkey and making it a side dish.
Turkey Stuffed Zucchini
- 1 14 oz can of tomato sauce (I use no salt added)
- 4 medium zucchini
- 1 t olive oil
- 1/2 small onion, finely diced
- 3 cloves garlic, crushed
- 1/2 C diced red bell pepper
- 14 oz lean ground turkey
- 1/2 C part skim shredded mozzarella
- 1 t basil
- 1 t oregano
- 1/2 t pepper
- any other seasonings of choice
- Bring a large pot of water to boil.
- Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick wall. Chop the scooped out flesh of the zucchini in small pieces and set aside.
- Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
- Place 1/4 cup of sauce in the bottom of a 9×13 baking dish, and place zucchini halves cut side up.
- In a large sauté pan, brown turkey with spices, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with turkey and cook a few more minutes.
- Using a spoon, fill each hollowed zucchini with 1/3 C cooked turkey, pressing firmly. Top each with 2 T each of sauce, 1 T of shredded mozzarella cheese.
- Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
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