It’s hard to imagine bruschetta without the grilled, crispy-chewy under layer of bread. But this appetizer fave doesn’t have to be loaded with carbs and extra calories to be a hit before dinner (or even for dinner). A scooped out half-zucchini makes a healthier base, and with mixed-in lean turkey and a sprinkling of Parmesan cheese, these better-for-you boats are filled with the protein you need to sail through the evening feeling fully satisfied.
Bruschetta & Turkey Zucchini Boats
3-5 servings
Ingredients
5 zucchini, cut in half
1-1/4 lbs. lean ground turkey
1 cup fresh bruschetta tomato mix
Herbamare seasoning
Coconut oil
¼ cup shredded Parmesan cheese
Directions
- Preheat oven to 350 degrees F.
- In skillet with small amount of coconut oil, cook ground turkey, adding Herbamare seasoning to taste.
- Use spoon to scoop wells into zucchini halves, removing seeds.
- In large bowl, combine cooked turkey, bruschetta mix and Parmesan cheese.
- Use spoon to scoop filing into wells of zucchini.
- Bake zucchini boats for 15 minutes. Sprinkle with additional Parmesan cheese two minutes before removing boats from oven.