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In recent years, the movement toward healthy eating and low-carb meals has gained significant traction. More individuals are seeking ways to nourish their bodies with wholesome ingredients while still enjoying flavorful and satisfying dishes. Among the myriad of options available, Zesty Turkey-Stuffed Zucchini Boats stand out as a delicious and nutritious choice that aligns perfectly with these dietary trends. This innovative recipe not only satisfies the cravings for comfort food but also showcases the versatility and appeal of zucchini as a base for a variety of fillings.

Zucchini Boats with Turkey

Discover the delicious world of Zesty Turkey-Stuffed Zucchini Boats, an enticing low-carb meal that's both healthy and satisfying. This versatile dish features lean ground turkey, vibrant vegetables, and creamy cheese, all packed into tender zucchini. Perfect for gluten-free and paleo diets, these customizable boats are a crowd-pleaser that allows for creative fillings. Dive into this nutritious recipe and enjoy a flavorful, wholesome dinner that promotes balanced eating without compromising on taste.
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Ingredients
  

4 medium zucchini

1 lb ground turkey

1 cup diced tomatoes (canned or fresh)

1 cup onion, finely chopped

2 cloves garlic, minced

1 cup bell pepper, diced (choose any color you prefer)

1 teaspoon Italian seasoning

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Olive oil (for sautéing)

Fresh basil (for garnish, optional)

Instructions
 

Prep the Zucchini: Preheat your oven to 375°F (190°C). Carefully cut each zucchini in half lengthwise, then use a spoon to scoop out the inner flesh, leaving approximately a ¼-inch thick shell. Set aside the scooped-out zucchini flesh for later use.

    Cook the Filling: Heat a drizzle of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and diced bell pepper. Sauté for about 4-5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional minute, until it becomes fragrant.

      Add Turkey & Spices: Increase the heat to medium-high and add the ground turkey to the skillet. Use a wooden spoon to break it up, cooking until browned and thoroughly cooked, approximately 6-8 minutes. Once cooked, incorporate the reserved zucchini flesh, diced tomatoes, Italian seasoning, smoked paprika, salt, and black pepper. Reduce the heat to low and let the mixture simmer for 5-7 minutes, allowing the flavors to blend harmoniously.

        Stuff the Zucchini: Remove the skillet from the heat. Stir in half of the shredded mozzarella cheese until well combined. Carefully spoon the turkey mixture into the hollowed-out zucchini halves, pressing down gently to pack the filling evenly.

          Add Cheese & Bake: Place the stuffed zucchini boats on a baking sheet lined with parchment paper for easier cleanup. Sprinkle the top of each stuffed zucchini with the remaining mozzarella cheese and a generous dusting of grated Parmesan cheese. Bake in the preheated oven for about 25-30 minutes or until the zucchini is tender and the cheese is melted, bubbly, and golden.

            Garnish & Serve: Once baked, remove the zucchini boats from the oven. If desired, garnish with fresh basil for a pop of color and flavor. Serve warm and enjoy!

              Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                - Presentation Tips: Serve the stuffed zucchini boats on a bright platter, drizzled with a little balsamic reduction for added visual appeal, and garnish with extra basil leaves for freshness.