• Veronica

Zucchini Boats

Do you have a picky eater at home? Try making the vegetable the plate!

These zucchini boats stuffed with ground turkey and vegetables are a healthy hit. Have your kids help you scoop out the "zucchini guts" and have a blast making this meal together.



2 or 3 large zucchini (keep the "zucchini guts" for the stuffing) 2 pounds organic ground turkey* 1 large chopped red onion 2 cloves garlic, chopped 1 tomato, chopped 1/2 baby spinach  whatever other vegetable you find in your vegetable drawer 2 pinches herbs de provence 1 tablespoon turmeric crushed pepper sea salt *You can also use ground beef. For a vegan substitute, use tofu or quinoa.

Do you have a picky eater at home? Try making the vegetable the plate! These zucchini boats stuffed with ground turkey and vegetables are a healthy hit. Have your kids help you scoop out the "zucchini guts" and have a blast making this meal together.



Preheat oven to 350 degrees.

Cut zucchini lengthwise and trim and discard ends.

With a paring knife, cut an oval shape along the inside of the zucchini, leaving a 1/2 inch border along the edges.

Using a spoon, scoop out the insides, keeping them aside.

In a pot, sauté the onion, tomato, and garlic and add a pinch of salt.

Once vegetables are cooked through, add turkey, "zucchini guts", spinach, Herbs de Provence, turmeric, pepper, and salt and simmer and stir until turkey is thoroughly cooked.

In a large pyrex, add 1/4 cup of water as a steam bath for the zucchini boats.

Fill zucchini halves with turkey stuffing and bake in the oven for 30 minutes, or until you are able to easily cut the zucchini with a knife tip.

Serve with a side of brown rice, basmati, or quinoa. 


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