TRAINAI RECIPE · LUNCH
Turkey-Stuffed Zucchini Boats
Scoop out zucchini centers and chop them into the filling to avoid waste.
- Prep
- 20 min
- Cook
- 25 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
597 kcal46.9 g protein48.1 g carbohydrate25.7 g fat7.9 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 150 g lean ground turkey, raw
- 300 g zucchini
- 100 g brown rice, cooked
- 150 g no-salt-added canned chopped tomatoes
- 25 g part-skim mozzarella
- 40 g onion
- 5 g olive oil
- 2 g ground cumin and paprika, equal parts
Ingredient notes
Includes animal protein.
Contains: milk. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Heat oven to 200°C / 400°F. Halve zucchini lengthwise, scoop out the centers and chop the scooped flesh. Place the shells in a baking dish.
- Heat oil in a skillet. Cook turkey and onion, breaking up the meat, until turkey reaches 74°C / 165°F. Add chopped zucchini, tomatoes and spices; simmer for 5 minutes.
- Stir cooked rice into the filling. Spoon into zucchini shells and top with mozzarella.
- Bake for 20–25 minutes until zucchini is tender and the center of the filling reaches 74°C / 165°F.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
