Italian Turkey-Stuffed Zucchini
Shaved Carrot and Herb Salad
Ingredients
- 1½ lb ground turkey
- 2 Tbsp avocado oil
- 1 (8-oz) pkg sliced mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5-oz) can fire-roasted diced tomatoes, drained
- ¼ cup tomato paste
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper
- 6 zucchini, halved lengthwise
- 1 green onion, chopped
Instructions
- Preheat oven to 350°F. Cook turkey in hot oil in a large nonstick skillet over medium-high heat 7 minutes or until browned and crumbly. Remove from skillet.
- Add mushrooms, onion, and garlic; cook 6 to 8 minutes or until browned. Add turkey, tomatoes, tomato paste, Italian seasoning, salt, and both peppers. Cook 5 to 8 minutes or until liquid is evaporated.
- Scoop pulp from zucchini using a spoon; reserve pulp for another use or discard. Spoon turkey mixture into zucchini shells on a baking sheet.
- Bake 25 minutes or until zucchini is tender. Sprinkle with onion just before serving.
Side Dish Ingredients
- ¼ cup raw sunflower kernels
- 6 large carrots
- ¼ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 2 tsp raw honey
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup thinly sliced fresh basil
- 2 green onions, chopped
Side Dish Instructions
- Toast sunflower kernels in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Cut carrots into long, thin strips using a vegetable peeler.
- Whisk together oil, lemon juice, honey, salt, and pepper in a bowl. Add carrots, basil, onions, and sunflower kernels; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
294
|
155
|
449
|
| Fat (g) | 14 | 13 | 27 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 27 | 2 | 29 |
| Carb (g) | 17 | 11 | 28 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 457 | 245 | 702 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
