My Stuffed Zucchini is exactly for those craving a plate of pasta and meat sauce but looking to eat less carbs.
In addition to stuffed zucchini being a great pasta alternative it’s also just a great way to eat healthier! Eating lighter and healthier options isn’t all about looking better in a bikini. It’s also about taking care of and nourishing our bodies. This is also a wonderful recipe to make for Easter Sunday! Pair it with my Feta Dip for a packed with vitamins and antioxidants Easter!
Ingredients:
- 1 lbs ground turkey
- 14.5 oz. can diced tomatoes
- 1 finely chopped onion
- 1 teaspoon minced garlic
- 1/2 cup broth
- 2-3 tablespoons tomato paste
- 1 teaspoon salt
- 1 tablespoon Worcestershire
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- At least 4 zucchini
- Sliced cheese
Directions:
- Heat 1 tablespoon of butter or oil in pan over medium high heat. Add ground turkey to the pan and break it up as it cooks. Once ground turkey is mostly cooked add onion and garlic. Give a good stir.
- Without draining the can, add the diced tomatoes to the pan. Stir. Mix tomato paste into broth then pour it over the meat.
- Toss in Worcestershire and seasonings, mix well. Simmer for 10 minutes.
- While sauce is simmering preheat oven to 375°. Rinse and dry zucchini. Cut off the ends and slice zucchini right down the middle. Using a spoon, scoop out enough of the center to make enough room for the meat sauce.
- When the sauce is done simmering spoon enough meat sauce to fill the zucchini as evenly as possible.
- Top the zucchini with sliced cheese and bake for 7-10 minutes. Remove from oven and allow to cool for a few minutes before serving!
- Enjoy!
Notes
- For this recipe I like to use provolone or swiss cheese! It reminds a lot of a meatball sub just without the bread!
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- Check out my Cozy Cornbread recipe!
