Stuffed Zucchini Boats with Turkey

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 450, total fat 28 G., saturated fats 9 G., proteins 33 G., carbohydrates 18 G., fiber 4 G., cholesterol 110 mg, sodium 864 mg, sugar 12 G.

Tender young zucchini paired with a spicy meat filling and a refreshing yogurt sauce will make you forget that this is actually a low-calorie, diet-friendly dish—less than 500 calories per serving of two zucchini boats! Perfect for summer, especially during zucchini season.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons extra-virgin olive oil
4 zucchinis (about 1.2 kg), halved lengthwise and seeds scraped out
1 onion, diced
2 tsp ground cumin
450 g of ground turkey
3 tablespoons tomato paste
1 cup lightly salted chicken broth
90 g feta, crumbled
3/4 cup plain Greek yogurt
3 tablespoons freshly squeezed lemon juice
0.5 cups fresh dill, tightly packed, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, ground turkey, tomato paste, feta cheese, yogurt, dill

Cooking the dish according to the recipe:

Preheat oven to 200°C. Spray a rimmed baking sheet with 2 tablespoons olive oil.
Sprinkle the zucchini halves with salt and black pepper. Place them on a baking sheet and turn them over to coat with oil. Arrange the zucchini cut-side down in a single layer. Bake until crisp-tender, about 15 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 4 minutes. Add the cumin and 1/2 teaspoon each of salt and black pepper; cook for 30 seconds.
Add the ground beef and cook, breaking it up with a wooden spoon, until golden brown, about 5 minutes. Add the tomato paste and chicken broth and stir. Cook until the sauce thickens, 4-5 minutes.
Turn the zucchini boats cut-side up and fill with the filling, pressing it in. Sprinkle with cheese and bake until the zucchini and cheese are soft, about 10 minutes.
Meanwhile, mix the yogurt with lemon juice and season with salt and pepper. Drizzle the stuffed boats with yogurt and sprinkle with dill.

Categories:

recipe / Calorie content of prepared meals / Quick snacks / Stuffed dishes / Summer dishes / Party Dishes / Appetizers / Meat appetizers / Turkey dishes / Ground turkey dishes / Food Network - recipes