Quinoa Turkey Zucchini Boats
If you’ve ever grown zucchini, you’ll know why I call the big ones “baseball bats!” They can get very big! Zucchini Ball is actually a fun summer tradition in the Kingsley household. If you have a couple in your garden, making Quinoa Turkey Zucchini Boats is good way to turn them into a healthy main dish! This recipe serves about 8. See the end of this post for a time and money saver idea about the turkey meat. By the way, these look fancy, but they’re actually very easy and quick to make!
Before we get to the recipe for the Quinoa Turkey Zucchini Boats, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 2 Zucchini “Bats,” Rinsed, Cut in Half Lengthwise
- 1 Cup Dry Quinoa
- 2 Cups Organic Chicken Broth
- 5 Cloves Garlic, Chopped
- 1/2 Cup Fresh Parsley, Chopped
- 2 Cups Ground Turkey Meat
- 1/2 Onion, Chopped
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Garlic Powder
- Sea Salt and Pepper to Taste
- 1 Cup Chopped Walnuts
- 1 Cup Shredded Manchego Cheese
First, prepare your stuffing. In a small pot saute´ the garlic over medium heat in olive oil until it is light brown. You may know that I usually use coconut oil, but it changed the flavor too much on this one. Add the quinoa and broth, bring to a boil, then turn the heat down so that it simmers. Cook for about 20 minutes, until all the liquid is absorbed.
Meanwhile, sauté your onions in a medium pan until they are light brown. Add turkey meat, paprika, garlic powder, salt, and pepper, and cook until the pink is gone.
Heat oven to 400 degrees F. Combine meat mixture, quinoa, parsley, and walnuts in a medium bowl and set aside. Scoop out seeds and even a little of the meat of the zucchini, to make a hollow area for the filling. Pile filling evenly into the 4 halves, then sprinkle with cheese. Bake on a baking sheet for about 25-30 minutes, or until cheese is lightly brown. Enjoy!
Time and money saver tip: Meat is hard to digest, and should be eaten in small quantities, so I like to spread out a package of ground turkey meat over two meals. Last night I made the meat mixture, using a full package of meat and a full onion, then I split it in two. Half went into spaghetti sauce, and I used the other half in these tonight. It saved us money, time, and digestive enzymes!
