Zucchini Boats

Name: Zucchini Boats
Cuisine: American
Ingredients: 6 Zucchini; 1 lb Ground Turkey; 1/3 medium Onion; 4 tbsp Non-Fat Greek Yogurt; 3 tbsp Cilantro; 1 Salt and Pepper; 1 Garlic; 1 cup Carrots; 1/2 cup Red Peppers; 1 dozen Cherry Tomatos

Monica Elaine @cook_2913705

Zucchini Boats

Monica Elaine @cook_2913705

Saved

Ingredients

6Zucchini
1 lbGround Turkey
1/3 mediumOnion
4 tbspNon-Fat Greek Yogurt
3 tbspCilantro
1Salt and Pepper
1Garlic
1 cupCarrots
1/2 cupRed Peppers
1 dozenCherry Tomatos

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Steps

1

Brown Ground Turkey Breast with Taco Seasoning
2

Give a quick wash to the zucchini. Slice in half lengthwise, leaving the ends on to keep the filling inside. Use a melon baller to scoop the flesh out of the zucchini. Be careful to not break the peeling of the zucchini with the melon baller – leaving a thin layer of flesh inside helps ensure this!
3

Place zucchini boats in a glass dish.
4

Use a food processor to finely chop: the zucchini flesh you removed, carrots, red peppers, and onions. Spray a large sauce pan with olive oil and place the chopped ingredients in the pan. Add cilantro, salt and pepper, and garlic.
5

Sauté until mixture is completely cooked. Place mixture into a large bowl and add Greek yogurt and stir thoroughly.
6

Mix in turkey with zucchini mixture.
7

Fill zucchini boats with mixture.
8

Cut tomatoes and place on top of stuffed zucchini boats and sprinkle with some fat free mozzarella cheese. (Maybe an 1/8 of a cup makes it way on one boat maximum!)
9

Cook at 350 for approximately 25 minutes.