SWEET PEPPER TURKEY ZUCCHINI BOATS

5 from 15 votes

PREP TIME

15 mins

COOK TIME

40 mins

TOTAL TIME

55 mins

These sweet pepper turkey zucchini boats are a healthy savory addition to any healthy meal plan. It has more veggies than you think. So even if the little ones will only eat the filling, they'll be getting the nutrition they need.

COURSE: Main Course

CUISINE: American

Keyword: sweet pepper turkey zucchini boats

SERVINGS: 4 servings

AUTHOR: Catherine Baez Sholl

INGREDIENTS

4 large organic zucchinis
6 organic sweet peppers
1/4 organic onion
1 tablespoon olive oil
1 tsp organic garlic paste
3 Tbsp packed organic Parsley separate 1 Tbps for garnish
1 lb lean ground turkey
2 cups organic riced cauliflower
Himalayan salt to taste
Fresh ground pepper to taste
2 oz organic cream cheese
1/4 cup shredded Parmesan cheese

INSTRUCTIONS

Preheat oven to 350° F (177°C). Cut the top and slice each zucchini lengthwise. Then, scoop out the centers of the zucchini halves, including the seeds, leaving approximately 1/4 inch thick shell for each zucchini. Set aside. (Optional: Dice the scooped zucchini centers to use in the turkey mixture.)
Dice sweet peppers and onion into small pieces. In a large pan, heat olive oil and sautee onions for 3-5 minutes, until translucent. Add the garlic paste, sweet peppers, scooped zucchini (optional), and parsley. Saute for another 2 minutes.
Add the ground turkey, riced cauliflower, salt, and pepper. Mix with the other ingredients in the pan. Cook for 10-15 minutes, or until the turkey is fully cooked with no pink pieces of turkey. Once the turkey mixture is cooked, add the cream cheese and mix in thoroughly.
Scoop turkey mixture evenly amongst zucchini shells and place on sheet pan. Sprinkle parmesan cheese over each zucchini boat. Bake for 20 minutes at 350°F (177°C), or until the zucchini shells are cooked and the Parmesan cheese is golden brown.
Remove from oven and allow to cool for 10 minutes. Sprinkle parsley over zucchini boats as garnish.

RECIPE NOTES

In an attempt to not throw perfectly good food away, I either mix the scooped zucchini into the turkey mixture or use it in another recipe, like zucchini bread with coconut flour.
To make meal planning easier, double or triple the turkey recipe. You can then use it in tacos or with tomato sauce over zoodles.
Another tip to make meal planning and meal prep quicker is to use frozen organic riced cauliflower. I always have it available in the freezer because it's very versatile and can be seasoned and cooked very quickly.