Turkey Stuffed Zucchini
1 zucchini boat
- CKD non-dialysis
- Lower Protein
- Higher Potassium
Ingredients1/3 cup onion
1/2 cup button mushrooms
1 garlic clove
3 medium zucchini
3/4 cup marinara sauce
1 tablespoon olive oil
1 pound ground turkey
1 teaspoon Italian seasoning
1/3 cup mozzarella cheese
2 tablespoons panko bread crumbs
- Preheat oven to 375° F.
- Chop the onion and mushrooms. Mince the garlic. Cut ends from zucchini; slice in half lengthwise.
- Use a spoon tip to scrape inside flesh from zucchini to make the zucchini boats. Chop the flesh and set aside.
- Place zucchini boats in a 13 x 9-inch pan, cover with aluminum foil and bake for 20 minutes until fork tender.
- Remove zucchini from oven and cool slightly.
- While zucchini is cooking, place olive oil in a pan over medium heat. Add ground turkey, onion and garlic to skillet. Stir to break up the ground turkey until thoroughly cooked. Drain excess grease.
- Add zucchini flesh, mushrooms, marinara sauce and Italian seasoning to skillet. Stir well to combine. Simmer for 15 minutes.
- Scoop turkey mixture into partially cooked zucchini boats. Cover with foil and bake for 20 minutes.
- Remove foil and top zucchini with mozzarella cheese and panko bread crumbs. Place in top rack of oven and bake for additional 3 to 5 minutes or until cheese just begins to brown. Remove from oven and enjoy!
- If flesh is difficult to remove from zucchini, very gently score with a knife, being careful not to slice through.
- One average size garlic clove is about 1 teaspoon.
- Compare marinara sauce brands and select the one lowest in sodium.
Submitted by: DaVita dietitian Tara from Michigan
Nutrients per serving
Protein 18 g
Carbohydrates 9 g
Fat 11 g
Cholesterol 60 mg
Sodium 263 mg
Potassium 578 mg
Phosphorus 240 mg
Calcium 41 mg
Fiber 2.8 g
Added Sugar 0 g
Kidney and kidney diabetic food choices
2 vegetable, medium potassium
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