Ingredients
4 medium zucchinis (cut into halves)
1 lb ground turkey (90% lean)
1/2 cup low-sodium buffalo sauce
1/4 cup shredded reduced-fat cheddar cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried parsley
2 tbsp olive oil (for roasting)
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Wash zucchini halves, pat dry, and place cut-side down on a baking sheet
Roast for 15 minutes until edges begin to brown
Flip zucchini, sprinkle with salt and pepper, and roast 5-7 minutes more until tender
Meanwhile, cook ground turkey in a skillet over medium heat until browned
Add buffalo sauce, garlic powder, onion powder, parsley, and stir to coat
Fill zucchini halves with turkey mixture
Sprinkle shredded cheese on top
Return to oven and bake 5-7 minutes until cheese melts
Garnish with a few fresh herbs
Notes
Use gluten-free buffalo sauce to keep it strictly low carb
Meal prep these ahead of time and refrigerate for up to 2 days
For a creamier texture, add 2 tbsp Greek yogurt to the turkey mixture
Serve with a lemon wedge for brightness and roasted cauliflower on the side
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Roasting/Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 9g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 70mg