Stuffed Zucchini Recipe

Happy Sunday! How was everyone’s week?  Mine was extremely exhausting. Nathan and I both got sick and it was horrible. I can’t even recall the last time I got sick, so I was a complete cry baby and whiner. Luckily, Nathan got over it faster than I did, but it is still so hard to take care of a small child while having a stuffy nose and body aches! I’m so happy the hubby took a day off work to help me around the house, and to care for the both of us. I really did not want to start my new year being sick, I feel like it threw off my drive. Now that I’m better I wanted to make something healthy and nutritious for my family. Nutritious for all of us, but most especially low in calories for me! 
I make stuffed zucchini at least 2 times a month, and it’s usually a crowd pleaser. I wanted to share with you all something very healthy, but quick and easy to make. It’s also very impressive to serve to your guests! When I make stuffed zucchini, I change it up from time to time and add different things to it. You can pretty much add whatever you like, and make it meatless too. I’ve seen some recipes stuff zucchinis with just vegetables, or just quinoa. Today, I’m sharing with you a recipe with quinoa, veggies, and ground turkey! When I scooped out the zucchini, I did not throw out the insides. I kept it to add more vegetables to the quinoa & ground turkey filling. Extra health benefits for my son too!
Let’s get started!
-1/2 tbsp EVOO
-3 large zucchini
-4 oz lean ground turkey 
-1/2 cup cooked quinoa
-1/4 cup chopped onions
-1/4 cup chopped bell peppers
-1/2 cup insides of zucchini (*the meat you scraped out, your choice to keep or not)
-1 tsp Trader Joe’s 21 Seasoning Salute
-Salt & pepper to taste

1. Slice zucchini lengthwise and scoop out the middle with a spoon, and reserve for later. Scoop out zucchini until it looks like a “boat”. 
2. Heat EVOO in medium saucepain in medium heat. Once oil is heated, sautee garlic and onions. 
3. When the garlic and onions become fragrant, but not brown, add the bell peppers. Sautee bell peppers until soft. 
4. Add ground turkey, the leftover of the zucchini that was scooped out and seasonings. 
6. When turkey is cooked, add the cooked quinoa. Mix and stir until everything is well combined.
7. Turn off heat, and spoon mixture in each zucchini “boat”.
9. Bake zucchini in the oven for 30 minutes. If the zucchini is not done, return to oven and bake for another 10 minutes. Remove and turn off heat.
Once it’s finished baking, it will look like this! You may add cheese on top if you wish. I forgot to add cheese 😦 

Nathan likes this dish, but doesn’t LOVE it. He’ll eat anyway. I served his plate with spaghetti on the side. 
I hope you give this recipe a try! It’s really easy to make and very healthy for the whole family! I eat this dish alone, or with a salad. I don’t usually eat this dish with rice or pasta because it already has quinoa in it. If you’re looking to make something light while counting your calories, this is a great entree to make! If you’re not a quinoa fan or don’t have it in your pantry, you may also add brown rice. You may also make it a healthy “taco” by using the same ingredients but adding taco seasonings to it (cumin, chili powder, oregano). However way you want to make stuffed zucchini, it will still be a guaranteed hit! Let me know if you try it!
I hope you have a great week! 

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