Mediterranean Stuffed Zucchini Boats
I always love a nutrient-dense, Mediterranean inspired meal! These stuffed zucchini boats are fresh, filling and flavorful!
Ingredients:
- 2 medium zucchinis, halved lengthwise and hollowed slightly
- 1 tsp olive oil
- 8 oz 93/7 ground turkey
- 1 cup cauliflower rice (fresh or frozen, cooked)
- ½ cup finely chopped spinach
- ¼ cup diced roasted red peppers
- ¼ cup diced cherry tomatoes
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- 1 tbsp capers
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- ½ tsp smoked paprika
- Salt & pepper, to taste
- 1 tbsp toasted pine nuts
- Extra basil for garnish
Instructions:
Preheat oven to 400°F. Brush zucchini halves lightly with olive oil, season with salt & pepper, and place cut-side up on a baking sheet. Bake 10 minutes to soften.
Combine cooked turkey, cauliflower rice, spinach, roasted red peppers, tomatoes, capers, basil, parsley, garlic, lemon juice, nutritional yeast, and smoked paprika. Mix well and season to taste.
Spoon filling into partially baked zucchini halves. Return to oven and bake another 12–15 minutes until warm, tender, and slightly golden on top. Sprinkle toasted pine nuts on top and garnish with basil.
Nutrition Information, (per serving, makes 2 servings): values may vary depending on product brands
Calories: 324
Fat: 15g
Carbs: 15g
Protein: 31g
