Ingredients
4 large zucchini, 1 pound ground turkey sausage (pork-free), 1 cup shredded part-skim mozzarella cheese, 1/4 cup grated parmesan cheese (optional), 1/2 cup chopped onion (fresh or frozen), 3 cloves garlic (minced), 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons olive oil, 1 egg (optional, for binding)
Instructions
Preheat oven to 375°F (190°C)
Cut zucchini lengthwise and scoop out flesh, leaving 1/4-inch shell
Drizzle zucchini boats with 1 tablespoon olive oil, season with salt and pepper, and bake 15 minutes until tender
In a bowl, heat ground turkey in 12-inch skillet over medium heat until browned
Add onion, garlic, oregano, basil, thyme, remaining salt and pepper, and cook 3-5 minutes until softened
Stir in egg (if using) to bind mixture
Spoon turkey mixture into baked zucchini boats
Top with mozzarella cheese
Bake 15 minutes until cheese is golden and bubbling
Sprinkle parmesan cheese if using, and broil 1-2 minutes for crispy topping
Notes
Ensure turkey sausage is uncased (removable if not pork-free)
Use coconut milk mozzarella if required for halal compliance
Substitute zucchini for summer squash if needed
Leftovers refrigerate up to 3 days; reheat at 350°F for 15-20 minutes
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Stuffed Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 stuffed zucchini
- Calories: 480
- Sugar: 2g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 125mg