Zucchini Boats| 1 Tasty Bariatric Recipe
Looking for a healthy zucchini boats bariatric recipe?
This recipe makes enough for multiple zucchini boats or you can take the stuffing and use it in your bariatric meal prep over zoodles, baked in a pepper or I even added it to a scrambled egg!
Scroll down for this easy Zucchini Boats Bariatric recipe ⬇️
We used ground turkey in our zucchini boat recipe, but you can used ground chicken or ground beef. It was delicious, and I’m sure it will be tasty no matter which protein you choose. We were also pretty picky on the marinara sauce. If you have spent much time on that aisle in the grocery store, you will see many options that are pretty high in sugar, so make sure check out that nutrition label before you drop it in your basket.
Overall the cook time on this bariatric recipe was not bad. Especially since we plan on making this recipe last for a few different bariatric lunches for the week. If you do plan on saving this for leftovers, you may want to store the zucchini and stuffing in different containers so the zucchini doesn’t get too soggy.
You can also top with a dairy-free cheese or whatever type of cheese is your favorite. We just happened to have parmesan cheese in the fridge and it was delicious!
This zucchini recipe was super easy to prepare, quick to make and the clean up was pretty quick. If you are doing your bariatric meal prep for the week, you could go ahead and cook some extra turkey to use in another recipe.
Keep Scrolling for the Zucchini Boats Bariatric Recipe!
You can see from the pictures above that there are not many ingredients. We like to keep it simple. As always, adding in your favorite seasoning can really change up a recipe. Some of our favorites include minced garlic, fresh herbs and different cheeses.
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If you make our Zucchin Boat Bariatric Recipe, please tag WLS Afterlife on your favorite social platform, we love to see your ideas!
Ingredients for Stuffed Zucchini Boats
2 medium sized zucchinis
1 egg, beaten
3/4 cup marinara sauce
1/2 package or 4 oz chopped mushrooms
1/2 of a large tomato, chopped
1/2 lb ground cooked turkey (with 1/4 onion cooked in it, if desired)
Dash of salt and pepper
Dash of oregano
Sprinkle of parmesan cheese
Directions
Cut your zucchini’s lengthwise in half. With a spoon, scoop out the inners of each zucchini
half and place in a medium bowl. In the bowl, chop the zucchini pulp into smaller pieces.
Next, add in your egg, marina sauce, mushrooms, tomato, ground turkey, salt and pepper
to your bowl and mix until thoroughly combined.
Fill up each zucchini half with the mixture and add a dash of oregano on each half.
Bake in the oven at 350° for 20 minutes.
Take out of the oven and top with parmesan cheese, then place back in
and broil for a few minutes until cheese is melted.
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We recommend our WLS Afterlife viewers follow their doctor’s dietary guidelines, regardless of our recipe instructions. Don’t forget to control your portions after weight loss surgery.
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