Stuffed courgette boats with turkey mince and feta
Protein-rich Phase 1 baked dish with lean turkey mince, low-carb and satisfyingly filling.
Stuffed courgette boats with turkey mince and feta bring a sunny, Mediterranean twist to your plate. The hollowed-out courgette serves as a natural vessel and is filled with crumbled turkey mince, tomato puree and paprika powder. The crumbled feta turns golden brown in the oven and adds a salty, creamy touch to this protein-rich dish.
In Phase 1 of the protein diet, it's all about plenty of protein and few carbohydrates, and this baked dish fits perfectly. The lean turkey mince delivers almost forty grams of protein per serving, whilst the courgette takes the place of pasta or rice and keeps the carbohydrates low. The result is a hearty, filling dish that satisfies for hours without disrupting your daily balance.
Lovely with a simple Greek salad of tomato, cucumber and red onion, or with a spoonful of full-fat yoghurt with mint on the side. A pinch of dried oregano completes the Mediterranean picture.
Zo maak je het
- Preheat the oven to 200 degrees.
- Halve the courgettes and scoop them out; finely chop the flesh.
- Fry the onion, garlic and turkey mince until crumbly, add courgette flesh, tomato puree and paprika powder.
- Season with salt and pepper and simmer briefly.
- Fill the courgette halves with the mince and sprinkle with feta.
- Bake for 20 minutes in the oven until the courgette is soft and the feta is lightly golden.
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