Ground Turkey, Zucchini, and Salsa Pair Perfectly in this Recipe!

You don’t even really need plates for this recipe! This stuffed Zucchini recipe is the perfect way to serve this delicious mixture of turkey, salsa, and feta. Think of these veggie containers as the more nutritious cousin to carb-heavy taco shells.

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INGREDIENTS

4 Zucchini, Halved lengthwise
1/2 Cup Leeks, Diced
2 Garlic clove, Minced
8 Ground chicken
1/2 Cup Fresh salsa
1/2 Cup Feta, Optional
Red pepper flakes, Pinched
Fresh coriander, Chopped

DIRECTIONS

step #1

Start by preheating oven to 350°F. Score the zucchini then scoop out insides and add them to a large bowl.

step #2

Heat oil in a large skillet over medium heat then cook leeks until soft. Add garlic and sauté for 1 minute or until soft and fragrant. Add turkey and cook for about 6 minutes or until thoroughly cooked. Add salsa and combine with other ingredients. Season with red pepper flakes and stir.

step #3

Stuff zucchini boats with turkey mixture and sprinkle with salt and pepper. Top with feta cheese and queso fresco.

step #4

Lightly grease an oven-safe baking dish and bake zucchinis for approximately 15 minutes or until cheese is golden and zucchinis are tender.

step #5

Garnish with coriander. Ready to Serve!

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Did you know?

It’s no secret that we love zucchini here at LowFatLowCarb.com, but forget all those zucchini noodle recipes for now and brace yourself for these zucchini boats! They’re filled with worldly, delicious flavors – literally.

If you’ve read any of our other zucchini recipes, I’m sure you know all about how they’re super rich in vitamin A, vitamin C, and B-complex vitamins as well as dietary fiber which can help protect against colon cancer and ensure a healthy bowel. But do you know how to store them properly to keep them fresher longer?

Since zucchinis are available year-round and are super versatile, they’re perfect to keep on hand in case of a lunch or dinner emergency. But make sure you’re buying the best ones in the market. When it comes to zucchinis it’s a plus if you’re someone who’s attracted to shiny things. Buy medium-sized, firm and heavy zucchini featuring shiny, bright skin. When you get home, place them in a plastic bag and store them in the veggie crisper of your fridge for up to 2-3 days.

If you find yourself in a dinner emergency and don’t have any zucchini on hand, try one of these low-fat, low-carb recipes instead: Spicy Shrimp and Cauliflower Rice Bowl, Arugula Chicken Salad, or Chicken & Enoki Mushroom Stir Fry.

P.S. Did you know in the UK they call zucchini “courgette” and zucchini noodles “courgetti”?

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