Grilled turkey stuffed zucchini boats

Grilling the zucchini a bit first helps create a perfectly cooked texture to enjoy the filling
by Emily Richards PH Ec.
170 cal Serves 4
Prep time 0h 20m
Cook time 0h 25m
Total time 0h 45m
Zucchini stuffed with ground turkey and panko crumbs

Ingredients

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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