This nutritious, low-calorie recipe is fun for the whole family!
Ingredients
- 4 small zucchini
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 8 ounces 93% lean ground turkey
- 2 cloves garlic, minced
- 14.5-ounce can no-salt added diced tomatoes
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups spinach, roughly chopped
- 1/4 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh parsley, roughly chopped
Directions
1. Preheat oven to 400°F. Spray a 13 x 9 inch baking dish with non-stick cooking spray.2. Cut zucchini in half lengthwise and use a spoon to scoop out the seeds and some of the flesh, leaving a layer of flesh in the zucchini. Roughly chop the zucchini seeds and flesh and set aside. Place the zucchini halves in the prepared baking dish.
3. Heat oil in a large sauté pan over medium heat. Add onions and cook 3-4 minutes until softened. Add ground turkey, zucchini flesh and garlic and cook 4-5 minutes until no longer pink.
4. Add diced tomatoes, black pepper, and red pepper flakes (if using) to turkey mixture and bring to a simmer. Allow to simmer for 5-6 minutes until sauce is slightly thickened. Stir in spinach and cook 2 minutes more until spinach is wilted.
5. Meanwhile, in a small bowl combine breadcrumbs, parmesan and parsley.
6. Spoon turkey and vegetable mixture into zucchini halves, dividing evenly. Sprinkle each zucchini half with breadcrumb mixture.
7. Bake 20 minutes until top is golden brown. Serve with crispy green salad and enjoy!