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Home Ground Turkey Recipes / Turkey Mince Recipes

Easy and Hearty Quinoa and Turkey Zucchini Boats

easy and hearty quinoa and turkey zucchini boats on white plate

Picture of easy and hearty quinoa and turkey zucchini boats ready to serve.

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Summer months bring lots of opportunities to enjoy the very best fresh produce. Pick up some zucchini at your local farmer’s market to make these Quinoa and Turkey Zucchini Boats. This ground turkey recipe is quick and easy and is sure to satisfy everyone around the table.

easy and hearty quinoa and turkey zucchini boats on white plate

Easy and Hearty Quinoa and Turkey Zucchini Boats

Eleanor CraigEleanor Craig
This Easy and Hearty Quinoa and Turkey Zucchini Boats recipe is quick and easy and is sure to satisfy everyone around the table.
5 from 1 vote
Print Recipe Share by Email Pin Recipe Share on Facebook
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 412 kcal

Ingredients
 
 

  • Quinoa Seeds in a Bowl½ cup quinoa - prepare as directed on package (remember to rinse)
  • Top view of fresh zucchini4 medium zucchini - trimmed and halved lengthwise
  • turkey mince1 pound ground turkey (minced turkey)
  • Ripe yellow onion on a white background1 medium yellow onion
  • Oregano (Origanum vulgare) leaves2 teaspoons oregano
  • tomatoes1 cup tomato - diced
  • Champignon mushroom1 cup mushrooms
  • Green basil3 tablespoons basil - finely chopped
  • parmesan cheese1 ½ cup Parmesan cheese - shredded

Instructions
 

  • Preheat the oven to 475°F. Cook quinoa as directed until tender. Set aside.
  • In a large skillet, bring 1 inch water to boil, add zucchini and cook until slightly softened, about 5-7 minutes.
  • Remove zucchini from the skillet and with a small spoon scrape out zucchini pulp, leaving the skin intact. Use care not to dig too deeply to allow for about ¼ inch of inside flesh to remain. This will make the boats hold together much better.
  • Wipe skillet clean, heat skillet to medium high heat, add turkey and crumble as it browns for about 5 minutes.
  • Add in onion, mushrooms, oregano and pulp of the zucchini that was scraped out. Sauté until turkey is cooked through.
  • Stir in quinoa and tomatoes and sauté for about 3-5 minutes.
  • Stir in fresh basil.
  • Spoon mixture into zucchini halves.
  • Top each zucchini boat with 1-2 tablespoons of Parmesan cheese and bake for 5-10 minutes.

Notes

Alternatives: Tempeh or black beans could be used to replace the ground turkey.

Nutrition

Calories: 412kcalCarbohydrates: 26gProtein: 47gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 88mgSodium: 680mgPotassium: 1222mgFiber: 5gSugar: 8gVitamin A: 1123IUVitamin C: 43mgCalcium: 518mgIron: 4mg
Have you tried this recipe?Please leave a rating and comment.
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