🕒 Ready in: 35–40 minutes
🥣 Serves: 4 (2 boats per person)
🌿 Ingredients:
- 4 medium zucchini, halved lengthwise and centers scooped out
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 lb (225g) lean ground turkey
- 1 cup cooked quinoa
- 1/2 cup tomato sauce or crushed tomatoes
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Optional: 1/4 cup grated Parmesan or vegan cheese
- Chopped parsley or basil for garnish
👩🍳 Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onion for 3–4 minutes. Add garlic and cook 1 minute more.
- Add ground turkey, cook until browned. Stir in quinoa, tomato sauce, oregano, salt, and pepper. Simmer 5 minutes.
- Arrange zucchini halves in a baking dish. Fill each with the turkey-quinoa mixture.
- Sprinkle with cheese if using. Cover with foil and bake for 25 minutes. Remove foil and bake another 5–10 minutes until golden.
- Garnish with fresh herbs and serve warm.
✅ Why It’s Healthy:
- Zucchini: Low in calories and high in water content
- Ground turkey: Lean protein
- Quinoa: Complete plant-based protein with fiber and minerals
- Balanced: Protein + fiber + veggies = satisfying and blood sugar-friendly
