Mediterranean Stuffed Zucchini Boats are a delectable and nutritious dish that will entice both your taste buds and your health-conscious side.

This keto-friendly recipe presents a creative twist on traditional zucchini by filling them with a scrumptious mixture of lean ground turkey, Mediterranean herbs, diced tomatoes, feta cheese, and olives.

The result is a burst of flavors that perfectly align with the principles of the keto diet.

Nutritionally, these zucchini boats are a powerhouse of vitamins, minerals, and healthy fats, providing a low-carb option for those following a keto lifestyle.

They are high in protein, aiding in muscle maintenance and feeling satiated for longer periods.

Pair these boats with a fresh Greek salad or a refreshing tzatziki sauce to enhance their Mediterranean essence.  The preparation is straightforward, requiring minimal effort.

They can be baked in the oven for approximately 25 minutes, making them a convenient weeknight dinner option.

Zucchini boats have a shelf life of about 3-4 days when stored in an airtight container in the refrigerator. They can also be frozen for up to 3 months for longer-term storage.

Celebrities like Halle Berry and LeBron James have been known to incorporate keto-friendly dishes like Mediterranean Stuffed Zucchini Boats into their diets.

Ingredients:

• 4 medium-sized zucchinis
• 1 pound ground turkey (or chicken)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced black olives
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise. Use a spoon to scoop out the centers, creating “boats.”
3. Set aside the scooped-out zucchini pulp for later use.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the chopped onions and garlic, and sauté until they become translucent and fragrant.
6. Add the ground turkey (or chicken) to the skillet and cook until it’s no longer pink, breaking it into smaller pieces as it cooks.
7. Add the diced tomatoes, reserved zucchini pulp, dried oregano, dried basil, salt, and pepper to the skillet.
8. Cook for another 5-7 minutes, allowing the flavors to meld together.
9. Remove the skillet from heat and stir in the crumbled feta cheese and sliced olives.
10. Mix until everything is well combined.
11. Place the zucchini boats on a baking sheet lined with parchment paper.
12. Fill each boat with the turkey mixture, pressing it down slightly to fit as much filling as possible.
13. Bake the stuffed zucchini boats in the preheated oven for about 20-25 minutes or until the zucchini is tender and the tops are lightly browned.
14. Once done, remove the zucchini boats from the oven and let them cool for a few minutes.
15. Garnish with fresh parsley before serving.