Description
A simple, low-allergen and low-calorie dinner that whips up in less than 30 minutes!
Ingredients
Scale
- 4 zucchinis
- 1 lb extra lean ground turkey
- 1 onion
- 1 red pepper
- 1 cup frozen corn*
- 1/2 Tbsp basil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- sea salt and pepper, to taste
Instructions
- Preheat your oven to 375F.
- Preheat a large pan on medium heat. Dice up your onion and sautee in your pan until translucent. Add in your ground turkey and seasonings. Cook on medium-high, stirring every so often.
- Meanwhile, core and seed the pepper and dice into small pieces and set aside.
- Slice your zucchini lengthwise. Using a spoon, scoop out the seeds and make a groove to fill with the mixture. Place on a cookie sheet.
- Once meat is almost cooked, add in peppers and frozen corn and cook an extra couple of minutes until corn softens.
- Spoon mixture into zucchini slices and bake in the oven for 15 minutes, or until zucchini begins to soften (just a little bit).
Notes
Corn Allergy
- If you have a corn allergy, you can easily omit the corn and substitute any vegetable that you like!
Vegetarian Option
- Swap out the turkey for cooked quinoa. Add in the vegetables and seasonings and spoon into the zucchini.
Just Add Cheese
- Kids won’t eat it if cheese isn’t on it? Sprinkle a little bit of parmesan cheese on top before baking.
Nutrition
- Serving Size: 4