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Nutrition Facts
Serving Size | |
Amount Per Serving |
Calories | 485 |
| % Daily Value |
Total Fat 6g | 11% |
Sodium 414mg | |
Total Carbohydrate 20g | 16% |
Dietary Fiber 3.9g | 3% |
Protein 16g | 13% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
20 min. |
55 min. |
75 min. |
4 |
485 |
Stuffed Zucchini Boats with Turkey Kofta and Sundried Tomato Pesto
An easy, flavorful, and filling Mediterranean meal.
Ingredients:
Stuffed Zucchini Boats: 2 medium zucchini, cut in half lengthwise and hollowed out, 1 cup of reserve zucchini flesh, 1 medium carrot chopped, 1 half of an onion grated
1/2 cup of rice cooked per instructions |
Turkey Kofta: 1 lb. of lean ground turkey seasoned with 1 tbsp. of yogurt, pinch of salt and black pepper, minced garlic, 1 tbsp. of chopped parsley, 1 tsp. of cumin, 1 tsp. of ground coriander |
Sundried tomato pesto: 1/2 cup of sundried tomato, 1 cup of water |
Yogurt Cucumber Sauce: 1/2 cup of greek yogurt, 1 tbsp. of cucumber diced, 1 tsp. of lemon juice and 1 garlic clove minced. |
4 tbsp. of olive oil (1 tbsp. for zucchinis and the remainder for Turkey Kofta) |
Instructions:
1 | Cut zucchinis in half lengthwise. Using a small spoon carve out and save all the flesh inside each half. Place the flesh in a medium sized bowl. Place halves cut side up, and rub olive oil on the inside of each half and place in the oven at 325 degrees for 25-30 minutes, until light brown edges appear on the tips of the zucchini. Remove zucchini and let cool. |
2 | In the medium bowl filled with zucchini flesh, add all seasonings and stuffing ingredients, stuff into the cooked halves and sprinkle paprika on top of each. Place back into oven at 275 degrees for 10 mins. |
3 | Turkey Kofta: Mix all ingredients in a small bowl. Make small meatballs and place on metal skewers (2-3 meatballs per skewer). Place on the grill on high. You can also broil these in the oven after removing the zucchinis for 10 -12 mins. |
4 | Place sundried tomatoes in water within a mixing bowl or blender. Let sit for 15 mins, then puree. |
5 | Mix yogurt cucumber sauce in a small bowl and set aside. |
6 | Assemble one rod of kofta, one stuffed zucchini, a tsp. of yogurt sauce and a tsp. of sundried tomato pesto on each plate. Serve with a small salad and wedges of pita bread for a complete meal. |