Turkey-Stuffed Zucchini Boats Recipe

Name: Turkey-Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large zucchini, halved lengthwise; 1 pound Turkey Sweet-N-Sour Meatballs, diced, recipe follows or crumbled cooked ground turkey; 1/3 cup sour cream, lowfat or regular; 1/2 cup coarsely chopped artichoke hearts (oil or water-packed); 1/4 cup plus 2 tablespoons grated Parmesan, divided; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons seasoned dry bread crumbs; Orzo Pesto, recipe follows; 2 pounds ground turkey breast; 2 teaspoons salt-free garlic and herb seasoning or poultry seasoning; 1 egg white; Salt and ground black pepper; 2 (15-ounce) cans tomato sauce; 2 cups reduced-sodium chicken broth; 1 cup chili sauce; 1/2 cup cider vinegar; 1/2 cup brown sugar; 2 teaspoons dried thyme; 12 ounces orzo pasta; 2 tablespoons prepared basil pesto

Servings: persons

2 large zucchini, halved lengthwise
1 pound Turkey Sweet-N-Sour Meatballs, diced, recipe follows or crumbled cooked ground turkey
1/3 cup sour cream, lowfat or regular
1/2 cup coarsely chopped artichoke hearts (oil or water-packed)
1/4 cup plus 2 tablespoons grated Parmesan, divided
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons seasoned dry bread crumbs
Orzo Pesto, recipe follows
2 pounds ground turkey breast
2 teaspoons salt-free garlic and herb seasoning or poultry seasoning
1 egg white
Salt and ground black pepper
2 (15-ounce) cans tomato sauce
2 cups reduced-sodium chicken broth
1 cup chili sauce
1/2 cup cider vinegar
1/2 cup brown sugar
2 teaspoons dried thyme
12 ounces orzo pasta
2 tablespoons prepared basil pesto

1
Preheat oven to 400 degrees F.
2
Using a spoon or melon baller, scoop seeds from center of each zucchini half, making 4 long, canoe-like boats.
3
Set aside.
4
In a medium bowl, combine diced meatballs or other cooked ground turkey, sour cream, artichoke hearts, 1/4 cup of the Parmesan Cheese, oregano, salt, and black pepper.
5
Mix gently to combine.
6
Spoon mixture into zucchini boats.
7
Sprinkle bread crumbs and remaining Parmesan over filling in boats.
8
Bake zucchini boats 10 to 12 minutes, until top is golden brown and filling is heated through.
9
Serve with Orzo Pesto.
10
In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper.
11
Mix well and shape mixture into about 32 meatballs.
12
Place meatballs in bottom of slow cooker.
13
In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme.
14
Pour mixture over meatballs.
15
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
16
Season, to taste, with salt and black pepper.
17
Cook and drain orzo according to package directions.
18
Toss with pesto and serve.

1332

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 large zucchini, halved lengthwise, 1 pound Turkey Sweet-N-Sour Meatballs, diced, recipe follows or crumbled cooked ground turkey, 1/3 cup sour cream, lowfat or regular, 1/2 cup coarsely chopped artichoke hearts (oil or water-packed), and more.

Yes, Turkey-Stuffed Zucchini Boats falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey-Stuffed Zucchini Boats

How did you like this recipe?

Frequently Asked Questions