Ingredients
2 medium zucchinis
1 lb ground turkey (halal certified)
1 cup mushrooms, chopped
1/2 cup onion, diced
3 cloves garlic, minced
1/2 cup diced tomatoes, no salt added
1/4 cup Parmesan cheese, grated
1 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
Cut zucchinis crosswise into 1-inch thick rounds
Use a spoon to scoop out the centers, leaving 1/2-inch shells
Sauté mushrooms, onion, and garlic in olive oil until softened
Add ground turkey to the pan, breaking it up with a spoon
Stir in tomatoes, paprika, oregano, salt, and pepper
Simmer mixture for 5 minutes, then add Parmesan
Place stuffed zucchini rounds on a baking sheet lined with parchment paper
Bake for 30-35 minutes until zucchini is tender
Notes
Use halal certified ground turkey for dietary compliance
Parmesan can be omitted or substituted with nutritional yeast
Add spinach or kale to the filling for extra nutrition
Prepare stuffing ahead and refrigerate until baking
Store leftovers in an airtight container up to 3 days
- Prep Time: 20
- Cook Time: 35
- Category: Low Calorie Meals
- Method: Baking
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 stuffed zucchini cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg