Wednesday, January 14, 2015

A New Perico Family Fave: Zucchini Turkey Boats

Yes, they are Low calorie, low carb and low fat but they are YUMMY!

 Ok so, I know there are lots of recipes for these online but I hadn't seen them before trying them. I saw zucchini squash on sale next to the bell peppers at the store and decided to buy them and try to make them with turkey vs. my usual stuffed peppers recipe. And, let me tell ya, they were a HIT with the fambam! Husband LOVED them and ate 6! My six year old at 3 and my 1 year old at 2!  So, make them and enjoy! I made a lot so I could have some leftover and snack on throughout the week so I used large quantities. I cut the recipe down to serve 
4 to 6 instead though :) 
6 medium zucchini
Seasoning of choice (I mix some Costco taco seasoning with no salt seasoning)
1 pound ground turkey
1 teaspoon chopped garlic
No salt seasoning to taste
1/2 small onion, minced
1 can of diced tomatoes
1/2 cup (or so) shredded cheese of your choice or 12 slices of sliced cheese of your choice.
1.  Bring a large pot of salted water to boil.
2.  Cut the zucchini in half lengthwise then with a small spoon, grapefruit spoon or melon baller.  Then hollow out the zucchini pieces but leave 1/4″ rim. Save 3/4 cup of the zucchini flesh and either add it into the turkey mix later or save it and make it with egg whites :) .

Drop the zucchini halves into the boiling water and cook for one minute. Remove from water and place into a rectangular pyrex baking dish.
Preheat the oven to 400 degrees.
In a large skillet, brown the ground turkey, breaking it up while it cooks. When it’s no longer pink, add in the seasoning and mix well.
Then add in the chopped onion, reserved zucchini you hollowed out if desired, and chopped tomatoes. Stir it up then cover and simmer on low for 10 to 15 minutes.

Meanwhile, arrange the boiled zucchini halves into the bottom of the 9×13 dish.
Once the meat mixture is done, spoon the mixture into the zucchini boats evenly. Press down so the filling stays in the boats.
Top each half with a sprinkle or slice of cheese.
Cover the pan with foil and bake for approximately 30 minutes until the zucchini is fully cooked and the cheese is melted.
Serve with plain greek yogurt on top vs sour cream and add your favorite salsa if you desire as well! 

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