Greek Stuffed Zucchini Boats

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Greek · 40 min · Chicken · gluten-free, keto, low-carb

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Ingredients

• 2 Large zucchinis
• 1 lb (450g) Ground turkey or chicken
• 1 small Red onion
• 2 Garlic cloves
• 1/2 cup Cherry tomatoes
• ½ cup crumbled Feta cheese
• 1 tbsp Olive oil
• 1/2 tsp Dried oregano
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the centers to create boats, leaving about ½ inch border. Chop the scooped flesh finely.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced red onion and minced garlic; sauté until fragrant, about 2 minutes.
3. Add ground turkey to the skillet; cook until browned, about 5-7 minutes. Stir in chopped zucchini flesh, diced cherry tomatoes, oregano, salt, and pepper. Cook for another 5 minutes.
4. Remove from heat and stir in crumbled feta cheese.
5. Stuff each zucchini boat with the meat mixture, pressing down gently.
6. Place stuffed zucchinis in a baking dish, drizzle with remaining olive oil, and bake for 25-30 minutes until zucchinis are tender and tops are slightly browned.
7. Serve warm, optionally garnished with extra feta or fresh herbs.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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