Turkey-Stuffed Zucchini Boats

Ingredients:

Boats

• 2 large zucchinis, halved lengthwise
• 1 lb. sweet and sour turkey meatballs, diced; see recipe below
• 1/3 cup sour cream, regular or low-fat
• 0.5 cups coarsely chopped artichoke hearts (in oil or brine)
• 1/4 tbsp. + 2 tbsp. l. grated parmesan, divided
• 1 teaspoon dried oregano
• 0.5 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp. breadcrumbs with spices

Sweet and Sour Turkey Meatballs

• 1 kg of ground turkey breast
• 2 tsp seasonings for poultry
• 1 egg white
• 2 x 425g cans of tomato sauce
• 2 cups low-sodium chicken broth
• 1 cup chili sauce
• 0.5 cup apple cider vinegar
• 0.5 cup brown sugar
• 2 tsp dried thyme

Orzo with pesto

• 340 g orzo pasta
• 2 tbsp. ready basil pesto

Preparation:

1. Preheat oven to 200°C.
2. Using a watermelon scoop or regular spoon, scoop the seeds out of the center of each zucchini half to form 4 long boats.
3. In a medium bowl, combine diced meatballs (or browned ground turkey), sour cream, artichoke hearts, 1/4 cup Parmesan, oregano, salt, and black pepper. Gently toss to distribute the ingredients evenly. Pour the mixture into the zucchini boats. Top with breadcrumbs and the remaining Parmesan.
4. Bake the boats for 10-12 minutes, until golden brown on top and the filling is heated through. Serve with pesto orzo pasta.
   
   Orzo with pestoCook orzo pasta according to package directions. Toss with pesto and serve.

5. Sweet and Sour Turkey Meatballs

   
   In a large bowl, combine ground turkey, garlic and poultry seasoning (or salt-free garlic and herb seasoning), egg white, and 1/2 teaspoon each of salt and black pepper. Mix well and form into about 32 meatballs. Place the meatballs in the bottom of the slow cooker.
6. In a medium bowl, combine the tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour the mixture over the meatballs.
7. Cover and simmer on low for 6-8 hours or on high for 3-4 hours. Season with salt and pepper to taste.