Italian Zucchini and Ricotta Stuffed with Turkey High Protein
Baked zucchini boats stuffed with turkey, ricotta, and herbs — 36g protein, light Italian summer dinner.
15mPrep
30mCook
2Servings
310Calories
36gProtein
Ad requires consent.
Ingredients
- 2 unitlarge zucchini
- 200 gground turkey
- 80 gricotta
- 20 gParmigiano Reggiano
- 60 gcherry tomatoes
- 1 unitgarlic clove
- 4 leavesfresh basil
- 1olive oil spray
- 1salt and pepper
Ingredients
- 2 unit large zucchini
- 200 g ground turkey
- 80 g ricotta
- 20 g Parmigiano Reggiano
- 60 g cherry tomatoes
- 1 unit garlic clove
- 4 leaves fresh basil
- spray olive oil spray
- to taste salt and pepper
Instructions
- Halve zucchini, scoop out centers. Chop scooped flesh.
- Brown turkey with garlic and chopped zucchini flesh. Stir in ricotta and basil.
- Fill zucchini halves, top with tomatoes and Parmigiano. Bake at 190°C for 25 minutes.