Ingredients
2 medium zucchinis
1 lb lean ground turkey
½ cup buffalo sauce
⅓ cup shredded cheddar cheese
2 green onions, chopped
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika (or regular paprika)
½ tsp salt
¼ tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
Cut zucchinis in half lengthwise and scoop out the insides to create a boat shape
Place zucchini halves on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for 15 minutes
In a bowl, combine ground turkey, buffalo sauce, garlic powder, paprika, and black pepper. Cook the mixture in a skillet over medium heat until browned and cooked through
Distribute the turkey mixture into the zucchini boats
Top with shredded cheddar cheese and bake for 10 more minutes, until cheese is melted and bubbly
Remove from oven and garnish with chopped green onions before serving
Notes
The zucchini can be prepped ahead of time and stored in the fridge for up to a day.
Adjust the spice level by using more or less buffalo sauce.
For a dairy-free version, substitute the cheddar cheese with a vegan alternative.
These zucchini boats freeze well and can be reheated in the oven for 20–25 minutes at 350°F.
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Low-carb
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg