Description
Deliciously stuffed zucchini boats filled with ground turkey, quinoa, and spices, topped with melted mozzarella cheese. A healthy and satisfying dish perfect for any meal!
Ingredients
Scale
- 4 medium zucchinis
- 1 pound ground turkey (or beef, if preferred)
- 1 cup cooked quinoa (or rice)
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the zucchinis thoroughly under cold water and pat them dry.
- Slice each zucchini in half lengthwise and scoop out the seeds and some flesh to create hollow spaces. Set the scooped-out flesh aside.
- Place the hollowed zucchinis on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
- Add ground turkey (or beef) to the skillet, breaking it up with a spatula. Cook until browned, about 5-7 minutes.
- Stir in diced tomatoes, cooked quinoa, and reserved zucchini flesh. Mix well.
- Season with Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes, adding a splash of water or broth if needed.
- Remove from heat and stir in half of the shredded mozzarella cheese.
- Fill each hollowed zucchini half with the prepared filling, packing it in generously.
- Sprinkle the remaining mozzarella cheese over the top of each filled zucchini.
- Bake in the preheated oven for 25-30 minutes, until zucchinis are tender and cheese is bubbly and golden.
- For extra browning, switch to broil for the last 2-3 minutes, watching closely to prevent burning.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with chopped fresh basil or parsley if desired.
- Serve warm as a main dish or hearty side, pairing well with a green salad or crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for a quicker option.
- Customize the filling by adding other vegetables like bell peppers, mushrooms, or spinach.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes