russian

Baked Zucchini Boats with Turkey and Sour Cream Herb Sauce

This baked dish pairs zucchini, medium with ground turkey, sour cream and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High protein High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

56 g Protein

24 g Carbohydrates

42 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g zucchini, medium 54 kcal
180g ground turkey (93% lean) 270 kcal
70g onion, finely chopped 28 kcal
10g sunflower oil 88 kcal
18g tomato paste 15 kcal
45g mozzarella cheese, shredded 126 kcal
50g sour cream 99 kcal
6g fresh dill, chopped 2 kcal
10g lemon juice 3 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

zucchini
Heat oven to 425 F. Halve zucchini lengthwise and scoop out a trench to make boats; chop the scooped flesh.
ground turkey (93% lean)onionsunflower oil
Heat sunflower oil in a skillet over medium-high. Cook onion 3 minutes, then add turkey and cook until no longer pink.
zucchinitomato pastesaltblack pepper
Stir in chopped zucchini flesh, tomato paste, salt, and pepper; cook 2 minutes.
zucchiniground turkey (93% lean)mozzarella cheese
Fill zucchini boats with the turkey mixture, top with cheese, and bake 14-18 minutes until zucchini is tender and cheese is browned.
zucchinisour creamfresh dilllemon juice
Mix sour cream with dill and lemon juice. Spoon sauce over the hot zucchini boats to serve.