Grilled turkey stuffed zucchini boats
Grilling the zucchini a bit first helps create a perfectly cooked texture to enjoy the filling
170 cal
Serves 4
Prep time
0h 20m
Cook time
0h 25m
Total time
0h 45m
Ingredients
Directions
-
Step 1
Using a small spoon or knife if necessary, remove inside of zucchini halves, leaving a wall around edge. Chop up zucchini insides finely; set aside. Spray hollowed out zucchini halves with cooking spray. -
Step 2
Place zucchini halves on greased grill over medium heat and grill, turning once for about 5 minutes or until lightly grill marked. Set aside on small baking sheet. -
Step 3
In a skillet, cook turkey, onion, garlic, chili powder and chopped zucchini over medium high heat, stirring often for about 8 minutes or until turkey is no longer pink and liquid evaporates and vegetables start to brown. Remove from heat and stir in salsa and 2 tbsp (25 mL) of the breadcrumbs. Fill zucchini boats with turkey mixture. -
Step 4
In a small bowl, combine remaining breadcrumbs, parsley, if using and oil. Sprinkle over top of each filled zucchini. Place baking sheet on grill; close lid and cook for about 10 minutes or until heated through and zucchini is tender but firm.
Nutritional information
Per serving (1 of 4)
- Calories
- 170
- Protein
- 16 g
- Sodium
- 200 mg
- Potassium
- 550 mg
- Total fat
- 7 g
- Saturated fat
- 1.5 g
- Cholesterol
- 60 mg
- Carbohydrates
- 11 g
- Fibre
- 2 g
- Sugars
- 4 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.
