1 tsp coconut oil
1/2 small onion, finely diced
4 cloves garlic, crushed
30g white wine
600g lean turkey mince
2 egg whites (60g)
1/4 cup grated parmesan cheese (or nutritional yeast)
2 tbsp wholewheat breadcrumbs
1 tbsp nutritional yeast
1 tsp fresh chopped rosemary
1 tsp paprika
3 tsp dried Italian
Optional toppings: nutritional yeast, parsley, sugar-free tomato sauce.
Preheat oven to 200 degrees. Cut zucchini in half lengthways. Use a spoon to scoop out flesh leaving 2 cms of flesh. Place zucchini in a baking dish and chop the scooped out zucchini flesh into small pieces.
Melt coconut oil in a non-stick pan and add onion and garlic until the onion is transluscent. Add chopped zucchini and cook for 2-3mins, then add wine and cook until it reduces.
Add turkey mince, breaking into pieces while cooking. Add rosemary, paprika and dried Italian herbs. Mic well and cook another minute.
Place turkey in a bowl, and once cool, mix in egg white, cheese, salt and pepper. Fill the zucchini boats with the turkey filling, pressing firmly and top with bread crumbs and nutritional yeast. Cover tightly with foil and bake 35 minutes, then remove foil and bake another 5 minutes.
Recipe supplied by Amy Lee Active, for more recipes click here.