Courgette boats with turkey

40 min.

There's never enough inspo for healthy lunches and dinners, right?

Let's get seasonal this time and use up the courgettes. Turn them into light, colourful and nutritional boats. They also work great in a lunch box!🚀

Shop ingredients

Extra Virgin Olive Oil Spray – 196 ml – cold‑pressed, from Spanish olives, with a subtle hint of chili or herbs, ideal especially for cold dishes

£5.99

Organic Italian Style Seasoning Blend – 45 g – a blend of aromatic Mediterranean herbs, ideal for pizza or pasta, without preservatives

£3.19

Organic Olives – 340 g – with a balanced taste and firm texture, pitted for convenient use in cooking and direct consumption

£3.99

Nutrition (1 serving)

300 kcal
7 g carbohydrates
16 g fats
35 g protein

Per 4 portions

2 courgette
300 g of ground turkey meat
5 cherry tomatoes
1/2 onion
2 cloves garlic
salt
pepper
100 g baby spinach
5 ml herbal olive oil spray
1 tsp of Italian seasoning blend
200 g mozzarella
50 g green olives

Instructions

Preheat the oven to 180 °C.
Slice the courgette and scoop the flesh out.
Fry chopped onion using a small amount of oil. Add the courgette flesh, minced turkey, and seasoning. Add the chopped tomatoes and simmer until the turkey is browned and the vegetables are soft.
Add the chopped spinach and grated mozzarella (save half for the top). Add the chopped olives.
Place the courgette skins on a baking tray lined with baking paper, spray with some herby olive oil and then fill them with the meaty mix. Top with more mozzarella.
Place back into the hot oven and bake for 10 mins, until the courgettes are soft and the cheese has melted.
And you're ready to serve. Enjoy!