Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Grilled Ground Turkey Zucchini Boats
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- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 843
- Total Fat
- 37 g
- Saturated Fat
- 7 g
- Carbohydrates
- 89 g
- Dietary Fiber
- 12 g
- Sugar
- 14 g
- Protein
- 43 g
- Cholesterol
- 90 mg
- Sodium
- 1638 mg
Turkey-stuffed zucchini boats are a vibrant, flavorful twist for your next grilling party. We fill hollowed-out zucchini halves with a savory mix of ground turkey and Mediterranean-inspired flavors, including hearty chickpeas, tangy feta and a bold kick of harissa for just the right amount of heat, then grill them until the zucchini is tender and the filling is grill-marked and cooked to perfection. Tahini-harissa yogurt, crumbled feta and plenty of fresh mint and parsley are the ultimate finishing touches.
- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 843
- Total Fat
- 37 g
- Saturated Fat
- 7 g
- Carbohydrates
- 89 g
- Dietary Fiber
- 12 g
- Sugar
- 14 g
- Protein
- 43 g
- Cholesterol
- 90 mg
- Sodium
- 1638 mg
Ingredients
Zucchini Boats:
Serving:
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Directions
- For the zucchini boats: Halve the zucchini lengthwise and scoop out the seeds with a spoon, leaving about a 1/4-inch-thick border. Transfer the zucchini boats to a baking sheet and sprinkle with 1 teaspoon salt. Let sit until water starts to bead on top, about 20 minutes, then pat dry with paper towels.
- Meanwhile, prepare a grill for medium-high heat. Oil the grill grates.
- Mix the turkey, chickpeas, rice, panko, feta, onion, parsley, cumin, cinnamon, paprika, garlic, lemon zest, 2 tablespoons of the harissa, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly combined. Divide the turkey filling among the zucchini boats (about 1/2 cup in each) and flatten the filling until smooth. Evenly spray the top of the filling with nonstick spray.
- Grill the zucchini boats filling-side down until grill marks appear, 2 to 3 minutes. Turn the boats over using a long spatula and reduce the heat to medium. Cover and grill until the zucchini is tender and the filling is cooked through (an instant-read thermometer inserted into the filling registers 165 degrees F), 8 to 10 minutes.
- Meanwhile, whisk together the yogurt, tahini, lemon juice, remaining 1 teaspoon harissa, a pinch of salt and 1/4 cup cold water in a medium bowl until smooth.
- For serving: Carefully transfer the zucchini boats to a large platter. Drizzle with about half of the harissa yogurt and sprinkle with the mint, parsley and feta. Serve with lemon wedges and the remaining harissa yogurt.
