Turkey Stuffed Zucchini

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Portions:
6

Serving Size:
1 zucchini boat

Diet Types:

CKD non-dialysis
Diabetes
Dialysis
Lower Protein
Higher Potassium

Ingredients

1/3 cup onion
1/2 cup button mushrooms
1 garlic clove
3 medium zucchini
3/4 cup marinara sauce
1 tablespoon olive oil
1 pound ground turkey
1 teaspoon Italian seasoning
1/3 cup mozzarella cheese
2 tablespoons panko bread crumbs

Preparation

Preheat oven to 375° F.
Chop the onion and mushrooms. Mince the garlic. Cut ends from zucchini; slice in half lengthwise.
Use a spoon tip to scrape inside flesh from zucchini to make the zucchini boats. Chop the flesh and set aside.
Place zucchini boats in a 13 x 9-inch pan, cover with aluminum foil and bake for 20 minutes until fork tender.
Remove zucchini from oven and cool slightly.
While zucchini is cooking, place olive oil in a pan over medium heat. Add ground turkey, onion and garlic to skillet. Stir to break up the ground turkey until thoroughly cooked. Drain excess grease.
Add zucchini flesh, mushrooms, marinara sauce and Italian seasoning to skillet. Stir well to combine. Simmer for 15 minutes.
Scoop turkey mixture into partially cooked zucchini boats. Cover with foil and bake for 20 minutes.
Remove foil and top zucchini with mozzarella cheese and panko bread crumbs. Place in top rack of oven and bake for additional 3 to 5 minutes or until cheese just begins to brown. Remove from oven and enjoy!

Helpful hints

If flesh is difficult to remove from zucchini, very gently score with a knife, being careful not to slice through.
One average size garlic clove is about 1 teaspoon.
Compare marinara sauce brands and select the one lowest in sodium.

Submitted by: DaVita dietitian Tara from Michigan