Turkey Bolognese Stuffed Zucchini
- by Christiane Matey
- Easy Recipes, Healthy Recipes
Serves 4 people
If heart health and weight loss are among your goals, ground turkey can be substituted for ground beef in many recipes. The advantages are clear for people trying to reduce their saturated fat intake. Lean ground turkey (99 percent fat-free) has less saturated fat than the leanest ground beef available (95 percent fat-free), plus fewer calories per serving. Fat-free turkey also has more protein than higher-fat turkey and most ground beef. Turkey and beef have comparable amounts of micronutrients, but turkey has higher amounts of some B vitamins that support energy metabolism. The downside for some is turkey’s comparatively bland flavor and dry texture. In my Turkey Bolognese Stuffed Zucchini, sautéed vegetables and flavorful marinara sauce offset those characteristics of lean ground turkey.
Ingredients:
- 2 tablespoons olive oil, separated
- 1/4 cup carrots pulsed in the food processor
- 1/2 cup onions pulsed in food processor
- 1 lb ground turkey
- 1/2 teaspoon pepper
- 3/4 cup marinara sauce (Rao’s is a favorite of ours!)
- 1 lb zucchini (about 3 large zucchini, halved lengthwise with the center scooped out)
- 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 350 degrees. In a pan, add 1 tablespoon of olive oil. Heat oil then add carrots and onions. Sauté until soft.
2. Add turkey to the pan with vegetables and sauté until cooked thoroughly (about 10-12 minutes).
3. While turkey is sautéing, slice zucchini lengthwise and scoop out the center
4. Once turkey mixture is cooked, stir in marinara sauce until combined. Scoop the turkey mixture into the zucchini boats until they’re full.
5. Spoon a little bit of sauce on top of the zucchini and place in a glass baking dish. Sprinkle mozzarella cheese on top of the zucchini boats and bake for 15-20 minutes. (Note: Time will vary based on the size of the zucchini. Check after 10 minutes to see if skin can be pierced with a fork.)
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