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About a month ago, Stephan and I started an Atkins-type diet, where we’re watching our carb intake. We tried keto about a year ago, ended up GAINING weight, and we both experienced all of the negative effects on our guts. Never. Again.
BUT! We both agreed that we should cut back, even if we’re not cutting out carbs completely. We’ve found some things that we love (Low Carb Tortillas, anyone?) and some that we haven’t loved so much.
This recipe for low carb Buffalo turkey bake came from Pinterest and was a winner!
Start by cutting 4 zucchinis in half lengthwise, and scoop out the centers with a spoon.
Place on a baking sheet or in a 13×9 Pyrex pan depending on the size of the zucchini. The ones I used were HUGE, so I used a jelly roll pan.
I tried to use a fork to scoop the center out of the first one and ended up breaking it, so I switched to a spoon. No big deal.
In a large saucepan, cook 2 pounds of ground turkey until fully cooked, and season with salt and pepper.
Stir in 1/2 cup hot sauce (any kind, but I used a basic hot sauce), 1/4 cup melted butter, and 1/2 teaspoon garlic powder.
Spoon the mixture into the zucchini boats, filling them as evenly as you can.
Top with 2-3 cups of shredded mozzarella and cover with foil.
Bake at 350 degrees for 35 minutes, or until the zucchini is tender. Serve as-is or with ranch/blue cheese dressing.
Variations: You can use ground chicken or ground beef instead of ground turkey.
You can substitute pepper jack cheese for the mozzarella.
You can use a bottled wing sauce instead of the hot sauce/butter/garlic powder mixture.
You can slice the zucchini into rounds and lay them in the bottom of the pan instead of scooping them into boats.
You can also cut the filling ingredients in half if you have normal sized zucchini instead of the monsters that I bought!