Zucchini Boats Stuffed with Buffalo Turkey

Buffalo Turkey Stuffed Zucchini Boats. They are exactly where eating more vegetables meets my craving for comfort food.

Did anyone set a New Year’s resolution this year? I did not. Actually, I don’t think I have set any resolutions for the past few years. They just seem so…..cliche. And just begging to be broken.

While I typically do feel an urge to start fresh at the beginning of the new year, what does that even mean? Start a diet? Clean out my closet? Take up a new hobby?

To be honest, I don’t want to diet. I have lots of other things I’d rather do than clean my closet. And I don’t need a new hobby. I have enough stuff to keep me busy. Thankyouverymuch.

HOWEVER. After a season of cookies, eggnog, and lots of heavy cream, I feel a natural need to eat more vegetables.

So not only are these Buffalo Turkey Stuffed Zucchini Boats low carb and generally good for ya, they’re also SO easy to make! Like, I couldn’t believe how quick they came together.

The filling is a super simple combo of the ground turkey, onion, and buffalo wing sauce. The filling is then loaded up into a couple of zucchini that have been sliced in half lengthwise and scooped out, top with cheese, and throw ’em in the oven!

After they’re baked you just top it with some blue cheese, green onions, and a drizzle of more buffalo wing sauce. And a drizzle of some ranch or blue cheese dressing if you feel up for it.

Then give yourself a big high five for getting in those veggies! Go you!

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• Author: Taylor Kadlec
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

These Buffalo Turkey Stuffed Zucchini Boats combine the spicy flavors of buffalo wing sauce with lean ground turkey, all nestled in tender zucchini and topped with cheese for a healthy, satisfying meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 large or 3 small zucchini
• 2 tablespoons olive oil
• 1 small white onion, finely diced
• 1 lb Jennie-O Lean Ground Turkey
• 1/2 cup buffalo wing sauce
• ~1 cup shredded cheddar cheese
• Blue cheese, for topping
• Green onions, for garnish
• Additional buffalo wing sauce, for drizzling
• Ranch or blue cheese dressing, optional for drizzling

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Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Cut each zucchini lengthwise down the middle. Using a spoon or melon baller, scoop out the middle to create your “boat.” Place them face up onto a baking sheet.
3. In a large skillet, heat the olive oil over medium heat. Add the finely diced onion and cook for 3-4 minutes until soft and translucent.
4. Add the ground turkey to the skillet and cook for 5-7 minutes, breaking it apart with a spatula, until browned and cooked through.
5. Stir in the buffalo wing sauce and mix until the turkey is well coated.
6. Spoon the turkey mixture evenly into each zucchini boat.
7. Top each zucchini boat with shredded cheddar cheese.
8. Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the cheese is melted and bubbly.
9. Remove from the oven and top with crumbled blue cheese, sliced green onions, and a drizzle of additional buffalo wing sauce.
10. If desired, drizzle with ranch or blue cheese dressing before serving.

Notes

For a spicier kick, use a hotter buffalo wing sauce. These zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Feel free to substitute ground chicken for turkey if preferred.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Cuisine: American

Nutrition

• Serving Size: 1 zucchini boat
• Calories: 320
• Sugar: 4
• Sodium: 950
• Fat: 18
• Carbohydrates: 10
• Fiber: 2
• Protein: 28
• Cholesterol: 80

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