Melissa's Cuisine: Stuffed Zucchini Boats

Wednesday, July 30, 2014

Stuffed Zucchini Boats

These turkey stuffed zucchini boats are full of flavor and a delicious addition to your healthy eating plan!
Melissa's Cuisine: Stuffed Zucchini Boats

Do you like camping?  We just got back from a week of camping with our cousins.  We had a blast spending time with our family; biking, walking, hiking, talking, laughing, eating, swimming, and just enjoying each other's company.  Lots of memories were made!

Then reality hit and the week was over and it was back to the grind of normal life.  Back to work, schedules, and eating clean.  I have to say, I don't feel like I really over did it on vacation.  I packed a lot of healthy food for myself and though I did indulge in a few s'mores and marshmallows, overall I did fairly well!  I'm still working toward my weight loss goals, and in doing so, I'm coming up with creative ways to eat healthy foods.
Melissa's Cuisine: Stuffed Zucchini Boats
When I saw these zucchini boats a couple weeks ago, I knew that I had to try them.  They aligned perfectly with my clean eating plan and they looked delicious!  Plus, I was pretty sure that I could convince Mike to try one.

This meal came together quickly and for as simple as the recipe was, it tasted incredible!  Mike enjoyed them too, and commented that the filling would be delicious as a topping for baked potatoes.  I agreed with him and we did use some of the leftover filling for that purpose.  Depending on how much you're able to hollow out your zucchinis or how full you stuff them, you may or may not have any filling left over.

By the way, if you're on a journey toward healthy eating, or wanting to start and need some motivation, I'd like to invite you to join me!  I'm hosting a free 7 day clean eating challenge on facebook and it's open to anyone who is interested.  Check out this post for more information!
Melissa's Cuisine: Stuffed Zucchini Boats
Stuffed Zucchini Boats

Serves 4

2 medium zucchini
1 pound lean ground turkey
1 jar low sodium salsa, divided
1/2 cup shredded Mexican cheese blend

1.  Cut the zucchinis in half lengthwise.  Use a knife to cut around the edges, leaving a 1/4" rim.  Scoop the flesh out with a spoon (a grapefruit spoon works great!).  Dice zucchini flesh into small pieces.

2.  Pour 1/2 cup of salsa in the bottom of a 9x13" baking dish and place the zucchini on top.

3.  In a large skillet, brown the ground turkey.  Drain any grease.

4.  Add diced zucchini and remaining salsa to the turkey and stir.

5.  Fill zucchinis with turkey mixture.

6.  Bake at 350 for 20 minutes, until zucchini is soft. Remove from oven and sprinkle with cheese.  Return to oven for 2-3 minutes, until cheese is melted.

Serve hot.

Adapted from: Persnickety Plates


  1. Love the simplicity of this! Looks delicious! Thanks for sharing!

  2. YUM! Pinned and I'm sharing on my FB page later today :)


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