Buffalo Turkey Stuffed Zucchini Boats
Ingredients
The filling
-
1
lb
ground turkey
-
½
cup
buffalo sauce
-
⅓
cup
plain Greek yogurt
-
¼
cup
ranch dressing
-
2
cloves
minced garlic
-
1
small
yellow onion, diced
-
1
tbsp
avocado oil
The zucchini boats
-
3
large
zucchinis
-
1
cup
shredded cheddar cheese
-
to taste
cilantro for topping
Instructions
- Preheat the oven to 350°F and spray a 9x13 casserole dish with nonstick spray.
- Cut the zucchinis in half lengthwise and scoop out the center seeds to create a boat.
- Heat the avocado oil in a large pan and add the diced onion, cooking until softened.
- Add the garlic and ground turkey to the pan, cooking until the turkey is no longer pink, then drain excess liquid.
- Stir in the buffalo sauce, Greek yogurt, and ranch dressing until combined.
- Evenly fill the zucchini boats with the turkey mixture and top with shredded cheddar cheese.
- Bake for 35-40 minutes or until the zucchini is fork tender.
- Top with cilantro and additional buffalo sauce or ranch if desired.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
600mg
Cholesterol
70mg
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