There are so many reasons to love squash, whether the summer or winter types! One reason is that you can stuff them with delicious foods ;) Zucchini’s especially don’t have much of a flavor to them and therefore pair very well with whatever you’d like to stuff them with. I took all of your suggestions, but ultimately chose Italian Style. And let me tell you they were delicious! Mmmm…
I used ground turkey and added diced mushrooms and peppers in a garlic infused olive oil (I try and avoid most high FODMAP foods too out of necessity). Pre-baked my sliced and de-seeded zucchinis. Mixed in some basic low FODMAP marinara sauce and stuffed them, then topped with some part-skim mozzarella and baked in the BBQ for about 20 more minutes.
You don’t just have to use meat, it could be meatless too! Other options would be all cheese bake or maybe even a lentil/vegetable baked zucchini. You could even go Mexican and add black beans and spices! The options are endless J
Italian Style Stuffed Zucchini
1 lb Ground turkey, or beef, lean
1 cup Button Mushrooms, chopped
1 bulb Garlic, crushed slightly
1 whole Red pepper, diced
2 Large, similar sized zucchini (or 3 medium sized)
1 (24 to 26 ounce) jar Marinara Sauce (or make your own)
1 tsp Black pepper
1 tsp Italian Seasoning
1 tsp Crushed red chili flakes
½ tsp Salt
1 tbsp Olive oil
2 cups Mozzarella cheese grated, part skim
¼ cup Parmesan cheese (if you have it)
1 – Wash the zucchini, cut length-wise and scoop out the seeds/flesh. Place in a baking dish with about ½-1 cup water. Bake in BBQ or oven (400°F) for about 20 minutes, or until zucchini is starting to become soft, then remove from heat.
2 – Meanwhile, crush garlic clove slightly and let sit in olive to infuse. (If you do not need to avoid garlic due to IBS, then dice and cook in oil). Place oil in a well heated pan on medium-high heat. Cook ground turkey until brown. Drain excess grease.
3 – Add in mushrooms and peppers and cook until tender.
4 – Add about 2 cups of marinara sauce to mixture and stir. Set aside.
5 – Pour rest of sauce in the bottom of the baking dish.
6 – Sprinkle about ¼ cup mozzarella cheese in bottom of each zucchini boat. And divide the turkey mixture between each zucchini and top with remaining cheese. Place back into baking dish.
7 – Bake in oven/BBQ for another 15-20 minutes until cheese has melted, then on broil until cheese has browned. Remove and serve!
This recipe served 6-8 people (depending on appetites).
I work as a Dietitian and definitely walk the talk. I love to cook and help people get back to being healthy again.
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