I hope your Thanksgiving was as delicious as mine was! Turkey, homemade stuffing, cranberries, pie, green beans, and so much more.
Yum, I love turkey dinner. So, do you miss it yet? Want it again? Or did you indulge enough and now you still want the flavors sans all the calories?
While this recipe isn’t calorie-free, each bite is like a flashback to turkey dinner, with a much healthier twist.
Thanksgiving Dinner Zucchini Boats
- 2 tablespoon avocado oil
- 2 zucchinis, cut in half the long way and insides scraped out to form “boats”
- 1 pound ground turkey
- 1/4 cup chicken stock
- 1/4 cup original almond milk
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, peeled and copped
- 2 cloves garlic, chopped
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon powdered sage
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/3 cup almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
With your sliced and gutted zucchinis, add 1 tablespoon oil to coat and sprinkle with salt and pepper. Cook at 350 degrees for 20 minutes in the oven. Take out and set aside.
Start with a large skillet pan on medium heat. Add the oil to the pan with the onion, celery, and carrot. Cook for about 5 minutes. Push the vegetables to the outside of the pan and add the ground turkey to the pan. Cook for about 10 minutes or until the turkey is cooked through.
Add the garlic and cook for a couple of minutes. Lastly, mix in the seasonings, stock, and almond milk. Let cook for about 10 minutes or until the mixture thickens.
Combine the almond flour, salt and pepper for topping.
Spoon the turkey dinner mixture into the boats and sprinkle the topping on. Bake for an additional 10 minutes or until the topping begins to brown.
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!
One thought on “Thanksgiving Dinner Zucchini Boats”