Turkey & Farro Zucchini Boats

These zucchini boats make a quick and healthy lunch or dinner.

Serves: 4
Hands-on Time: 25 minutes
Total Time: 30 minutes

INGREDIENTS:

• 1⁄2 cup farro, soaked in water in refrigerator overnight (TIP: Soak farro in enough water to cover.)
• 4 zucchini, trimmed and halved lengthwise
• 12 oz lean ground turkey
• 1⁄2 cup diced yellow onion
• 4 tsp dried oregano
• 1 cup seeded and diced plum tomatoes
• 1 tbsp balsamic vinegar
• 3 tbsp fresh basil, finely chopped, plus additional for garnish
• 2 tbsp unsalted pepitas (aka pumpkin seeds)
• 1 1⁄2 oz mozzarella cheese, shredded

INSTRUCTIONS:

1. Preheat oven to 475°F. Drain farro and transfer to a medium saucepan with 11⁄2 cups water. Bring to a boil, cover and reduce heat to medium-low. Simmer for 10 minutes, until tender. Drain excess water.
2. Meanwhile, in a large nonstick skillet, bring 1 inch water to a gentle simmer. Add zucchini and cook until slightly softened, about 5 minutes. Remove zucchini from skillet and with a small spoon, scrape out and reserve flesh. Place zucchini skin side down in an 8 x 10-inch baking dish.
3. Drain water from skillet and wipe dry, then heat on medium-high. Add turkey and cook, breaking up with a wooden spoon, for 2 minutes. Add onion, oregano and reserved zucchini flesh and reduce heat to medium. Sauté, stirring often, until turkey is almost cooked through, about 5 minutes. Stir in farro, tomatoes and vinegar and sauté for 2 to 3 more minutes; stir in 3 tbsp basil. Spoon mixture into zucchini halves. Top with pepitas and cheese and bake for 5 to 10 minutes, until cheese melts. Garnish with additional basil.

TIP: Didn’t soak your farro overnight? Simply cook as directed, but simmer for 20 more minutes.

 Nutrients per serving (2 zucchini boats):calories: 323, total fat: 13 g, sat. fat: 4 g, Monounsaturated fat: 4 g, polyunsaturated fat: 4 g, carbs: 29 g, fiber: 6 g, sugars: 7 g, protein: 26 g, sodium: 146 mg, cholesterol: 71 mg

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