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- 4 medium zucchinis - 1 pound ground turkey - 1 cup cooked quinoa (or rice) - 1 bell pepper, diced - 1 cup cherry tomatoes, halved - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 cup shredded mozzarella cheese - Olive oil for cooking - Fresh parsley for garnish (optional)

Stuffed Zucchini Boats with Ground Turkey

Discover a delicious and healthy meal with zesty turkey-stuffed zucchini boats. This easy recipe features tender zucchini filled with a savory mixture of ground turkey, quinoa, and fresh vegetables. Packed with flavor and nutrition, these boats are perfect for family dinners or meal prep. Enjoy a versatile dish that allows for ingredient customization while delivering essential nutrients. Try this colorful and satisfying meal today!
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Ingredients
  

4 medium zucchini

1 pound ground turkey

1 cup cooked quinoa (or rice)

1 small onion, finely diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon Italian seasoning

1 cup shredded mozzarella cheese, plus extra for topping

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for the zucchini boats.

    Prepare the Zucchini: Rinse the zucchini under cool water. Slice each zucchini in half lengthwise. Using a small spoon or melon baller, carefully scoop out the seeds and flesh, forming an elongated boat shape. Set aside the scooped-out flesh for later use.

      Cook the Ground Turkey: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 3-4 minutes. Then add the minced garlic and ground turkey. Cook the turkey, breaking it apart with a wooden spoon, until it's completely browned and reaches an internal temperature of 165°F (about 5-7 minutes).

        Incorporate Vegetables and Seasoning: Mix in the reserved zucchini flesh, diced bell pepper, halved cherry tomatoes, cooked quinoa, oregano, smoked paprika, Italian seasoning, and a sprinkle of salt and pepper. Stir the mixture thoroughly and allow it to cook for an additional 5 minutes, or until the vegetables soften and flavors meld together.

          Stuff the Zucchini: Remove the skillet from heat. Fold in 1 cup of shredded mozzarella cheese, mixing until well combined. Generously spoon the turkey and vegetable mixture into each hollowed zucchini half, ensuring they are well-filled.

            Bake: Arrange the stuffed zucchini boats in a baking dish. Cover them with aluminum foil to keep them moist during baking. Place them in the preheated oven and bake for 25 minutes. Afterward, remove the foil and sprinkle additional mozzarella cheese on top if you like. Return them to the oven and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: After taking the zucchini boats out of the oven, let them cool for a few minutes. For a fresh touch, garnish with finely chopped basil or parsley before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve the zucchini boats on a vibrant platter, garnished with fresh herbs for a pop of color. Consider pairing them with a light salad or crusty bread for a hearty meal.