Ingredients:

• 4 medium zucchini
• 1 pound (450g) ground turkey
• 1/2 cup cooked quinoa
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, finely chopped
• 1/2 yellow bell pepper, finely chopped
• 1/2 cup shredded cheese (such as cheddar or mozzarella)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Preheat the Oven:‍

Preheat your oven to 375°F (190°C).

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2. Prepare Zucchini Boats:

Cut each zucchini in half lengthwise. Use a spoon or a melon baller to hollow out the center of each zucchini half, creating a boat-like shape. Reserve the scooped-out flesh.

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3. Cook Turkey Mixture:

In a large skillet, heat olive oil over medium heat. Add ground turkey and cook until browned. Add chopped onion, garlic, and bell peppers. Sauté until the vegetables are tender. Chop the reserved zucchini flesh and add it to the skillet. Cook until the zucchini is softened. Stir in cooked quinoa, dried oregano, dried basil, salt, and pepper. Adjust seasoning to taste.

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4. Stuff Zucchini Boats:

Place the hollowed zucchini boats in a baking dish. Spoon the turkey and quinoa mixture into each zucchini boat, filling them generously.

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5. Add Cheese:

Sprinkle shredded cheese evenly over the stuffed zucchini.

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6. Bake:

Cover the baking dish with foil and bake in the preheated oven for about 20 minutes. Remove the foil and continue baking for another 10-15 minutes or until the zucchini is tender, and the cheese is melted and lightly golden.

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7. Serve:

Remove from the oven and let the stuffed zucchini cool for a few minutes. Garnish with fresh parsley if desired.

#Gluten-free #Egg free