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Nutrition Facts

Serving Size
Amount Per Serving
Calories485
% Daily Value
Total Fat 6g11%
Sodium 414mg
Total Carbohydrate 20g16%
 Dietary Fiber 3.9g3%
Protein 16g13%
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:

1Cut 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.
2In 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.
3Turkey 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.
4Place sundried tomatoes in water within a mixing bowl or blender. Let sit for 15 mins, then puree.
5Mix yogurt cucumber sauce in a small bowl and set aside.
6Assemble 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.