Preheat the oven to 400F.
Slice zucchini lengthwise. Use a teaspoon to scoop seeds and flesh from the center to make a boat. Cut each zucchini half in half to make 4 boats.
Rub all sides of zucchini with olive oil and place cut-side down on a sheet pan. Transfer to the oven for 12-15 minutes, until tender.
In a skillet, heat 1 Tbsp water over medium heat. Add ground turkey and za’atar. Cook 5-7 minutes, breaking up while stirring. Add 1 Tbsp water as needed to keep from sticking.
Add 2 Tbsp water, bell peppers, chickpeas, and tomato paste. Mix to combine then cook 3-4 minutes, until the peppers are tender. Add 1 Tbsp water as needed to keep from sticking.
Remove turkey mixture from heat and add cooked couscous. Stir to combine.
Remove zucchini from the oven. Scoop turkey mixture into zucchini boats and top with crumbled feta.
Serving Size 1 stuffed boat
Servings 4
- Amount Per Serving
- Calories 178.3
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Cholesterol 50.3mg17%
- Sodium 221.6mg10%
- Total Carbohydrate 8.7g3%
- Dietary Fiber 1.8g8%
- Sugars 3.1g
- Protein 22.6g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400F.
Slice zucchini lengthwise. Use a teaspoon to scoop seeds and flesh from the center to make a boat. Cut each zucchini half in half to make 4 boats.
Rub all sides of zucchini with olive oil and place cut-side down on a sheet pan. Transfer to the oven for 12-15 minutes, until tender.
In a skillet, heat 1 Tbsp water over medium heat. Add ground turkey and za’atar. Cook 5-7 minutes, breaking up while stirring. Add 1 Tbsp water as needed to keep from sticking.
Add 2 Tbsp water, bell peppers, chickpeas, and tomato paste. Mix to combine then cook 3-4 minutes, until the peppers are tender. Add 1 Tbsp water as needed to keep from sticking.
Remove turkey mixture from heat and add cooked couscous. Stir to combine.
Remove zucchini from the oven. Scoop turkey mixture into zucchini boats and top with crumbled feta.