Clean Diet Italian Stuffed Zucchini Boats

Serving Size: 10

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Note: This recipe requires (2) 9x13 inch baking dishes for 5-10 servings.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook40

Passive0

Total Time1 10

Recipe Serving Size10

Cooking Tools Required

9x13 inch glass baking dish, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

Ingredients

10 each zucchini medium
6 tablespoon avocado oil
1 cup onion chopped
6 clove garlic minced
1 cup white mushroom chopped
4 tablespoon water
2 pound 93% lean ground turkey organic
28 ounce canned diced tomatoes drained
4 sprig fresh thyme leaves removed
2 teaspoon fresh rosemary chopped
2 each egg lightly beaten
1.5 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
6 tablespoon fresh basil chopped

Instructions

Preheat the oven to 375° F. Cut all the zucchini in half lengthwise, and using a spoon, scoop out the centers leaving a 1/4-inch thick shell. Reserve the insides you just scooped
Heat half the avocado oil in a large skillet over medium-high heat. Add the onion, garlic, mushrooms, and reserved zucchini insides. Cook, stirring often, for 6-8 minutes until the onions and mushrooms are soft and any juices from the pan have cooked away. Transfer the contents of the pan to a bowl and set aside.
In the same skillet, add the remaining avocado oil and when hot add the ground turkey. Cook, stirring occasionally, until the turkey is cooked thoroughly. Return the reserved vegetable mixture to the skillet with the turkey. Add the water, scraping the browned bits loose from the bottom of the skillet. Remove the skillet from the heat and let it cool for a couple of minutes.
Add the tomatoes, thyme, rosemary,, egg, salt, and pepper to the turkey mixture. Mix well to combine.
Arrange the zucchini shells in a 9×13 inch or larger baking dish(s). Spoon the turkey mixture into the shells, pressing to get as much filling in as possible. Bake for 40 minutes, until golden brown and the zucchini is tender. If the turkey begins to brown too quickly, tent the pan with a piece of aluminum foil.
Remove the pan from the oven and sprinkle the chopped basil over the top. Serve while hot.

Reheating Instructions

Heat in the microwave on medium-high heat until heated through.

Nutrition