Healthy Quinoa and Turkey Zucchini Boats
Serving Size / Yield
- 4 large zucchinis
- salt and pepper
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 6 crimini mushrooms, chopped
- 2 tomatoes, seeded and chopped
- 1/3 lb. ground turkey, cooked
- 1/2 C. dry quinoa, cooked
- 1 Tbs. parsley, chopped
- 1/4 tsp. red pepper flakes
- 1 Tbs. Italian seasoning
- 1 (8 oz.) can tomato sauce
- Parmesan cheese,grated
Preheat the oven to 400 degrees. Cut each zucchini in half lengthwise and scoop out the insides. Leave the walls of the zucchini intact. Save the scooped out zucchini flesh and chop. Brush each zucchini boat with oil and season with salt and pepper Bake for at least 5 minutes, or until the zucchini starts to soften.
Meanwhile, heat 1 Tbs. oil in a large pan over medium heat. Add the onions and saute until translucent. Add in the garlic and mushrooms. Saute until the mushrooms release their liquid. Stir int he chopped zucchini and tomatoes. Cook for an additional few minutes.
Stir in the cooked ground turkey, cooked quinoa, parsley, Italian seasoning, and red pepper flakes; Pour in 1 can tomato sauce and cook until everything is heated through. Season with salt and pepper. Spoon the fillings into the zucchini boats and sprinkle with Parmesan cheese. Bake for another 10 minutes, or until the zucchini is done to your liking.