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Healthy Loaded Zucchini Skins with Ground Turkey

Looking for a fun and unique way to enjoy zucchini? These Healthy Loaded Zucchini Skins with Ground Turkey transform this versatile veggie into a delicious and creative meal! Perfectly hollowed-out zucchini halves serve as crisp, flavorful boats filled with lean protein, fresh veggies, and a touch of cheesy goodness. This recipe is not only easy to prepare but also customizable, making it perfect for busy weeknights or when you want to shake up your dinner routine. With a little spice and a lot of wholesome ingredients, these zucchini skins are a delightful way to add variety to your meals. Ready to dig into this tasty twist on a classic? Let’s get cooking!

Prep Time: 10 minutes         Cook Time: 25-30 minutes

Yield: 4 (makes 8 stuffed zucchini halves)       Serving Size: 2 zucchini halves

Ingredients:

• 4 medium zucchini, halved lengthwise and seeds scooped out
• 1 lb. ground turkey (preferably lean)
• 1/2 cup shredded reduced-fat mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup chopped green onions
• 1 clove garlic, minced
• 1 tsp. chili powder
• 1/2 tsp. paprika
• Salt and pepper, to taste
• Olive oil spray (for roasting)
• Fresh cilantro or parsley (optional, for garnish)

Directions:

1. Preheat your oven to 400°F (200°C). Slice the zucchinis in half lengthwise and scoop out the seeds with a spoon, creating boats. Lightly spray the zucchini halves with olive oil and place them cut-side down on a baking sheet. Roast in the preheated oven for about 15 minutes, or until tender.
2. While the zucchinis are roasting, heat a large skillet over medium heat with a touch of olive oil spray. Add the ground turkey and cook, breaking it up with a spoon, until browned and fully cooked (about 5-7 minutes). Add the minced garlic, chili powder, paprika, salt, and pepper. Stir to combine and cook for another 1-2 minutes until fragrant.
3. Remove the skillet from heat and stir in the Greek yogurt, shredded mozzarella, and chopped green onions. Mix until everything is well combined.
4. Once the zucchini halves are roasted and cooled slightly, flip them over and spoon the turkey mixture into each zucchini boat. Sprinkle the filled zucchini with grated Parmesan cheese.
5. Return the stuffed zucchini to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and garnish with fresh cilantro or parsley, if desired. Serve immediately.

Tips and Tricks:

• After scooping out the seeds, pat the zucchini halves dry with a paper towel to reduce excess moisture before roasting.
• Leftovers reheat well in the oven at 375°F for 10-12 minutes.
• A squeeze of fresh lemon or lime juice over the finished dish brightens the flavors and pairs well with the seasonings.

Nutrition Facts:

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