Turkey, Dried Blueberry & Quinoa-Stuffed Zucchini
An innovative stuffed zucchini dish that brings together protein rich turkey, nutritious quinoa, and the unexpected sweetness of dried blueberries for a truly unique flavour profile. The combination of aromatic spices adds depth to the filling, while the zucchini boats provide a low-carb vessel that’s both delicious and visually appealing. This recipe offers a balanced meal with protein, complex carbohydrates and vegetables all in one, making it perfect for a satisfying dinner or lunch option.
Servings
2
Prep time
Cook time
Recipe
dairy free, gluten free
Ingredients
- 2 large zucchinis, halved lengthwise
- 4 tbsp extra-virgin olive oil
- 1 small brown onion, finely diced
- 1 garlic clove, minced
- 250g turkey mince
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground sweet paprika
- ½ tsp ground ginger
- 2 tbsp water
- 100g quinoa, cooked according to packet instructions
- 1 bunch fresh parsley, chopped
- 45g dried blueberries
- Salt, to taste
Method
- Preheat the oven to 200°C
- Carefully use a spoon to scoop out the zucchini flesh without piercing the skin. Finely dice the zucchini flesh and set aside. Place the zucchini boats onto a lined baking tray.
- Heat 1 tbsp olive oil in a large pan over medium–high heat. Add the onions and garlic and sauté for 5–6 mins. Add the turkey mince and spices and stir thoroughly. Cook for 5–10 mins or until the turkey has browned.
- Add the water to the pan, turn down to a simmer and stir in the cooked quinoa, parsley and zucchini flesh. Cook for a further 3–5 mins, then remove pan from heat
- Scoop the turkey mixture evenly into each zucchini boat. Drizzle some olive oil and sprinkle a little salt over the top. Put in the oven and bake for 25–30 mins or until the mixture is golden on top.
- Serve with a fresh mixed salad and enjoy while warm.
- Tip: Any leftover turkey mixture can be stored in the fridge
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