- 6 zucchini, ends trimmed
- salt and ground black pepper to taste
- 1 pound lean ground turkey
- 1 (16 ounce) bag fresh spinach
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 cup low-fat cottage cheese
- 1/2 cup shredded mozzarella cheese, or to taste
- 1 pinch red pepper flakes (optional)
- Place zucchini in a large skillet with about 1/2 cup water. Season with salt and pepper, cover, and steam until tender, about 10 minutes. Drain.
- Cook and stir turkey in a skillet over medium heat until browned, about 8 minutes. Add spinach and fire-roasted tomatoes. Simmer until spinach is wilted, about 4 minutes. Stir in cottage cheese until heated through, about 3 minutes.
- Cut each zucchini in half lengthwise. Spoon turkey mixture on top and garnish with mozzarella cheese. Add a few red pepper flakes for extra kick.
08/02/2019
recipepes.com
ground turkey zucchini boats, recipe
PT15M
PT1H
5
455 calories
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