Zucchini Boats

Zucchini Boats

After you have your Bariatric Procedure at Pompeii Surgical, you will have to reintroduce food to your system slowly. Your portion sizes will be much smaller than they were before as well, due to the new size of your stomach and not wanting to encounter any stretching of the stomach. In order to reach your health and weight goals, the smaller portion sizes will help you lose weight quickly. It is essential to eat a variety of different foods that have nutritional value so that you are getting everything that your body needs to be healthy.  

We at Pompeii Surgical are hoping to provide you with all the tools you need to help your recovery go smoothly, and to continue to be with you on your journey as you reach your new health goals. We are hoping with this section to be able to provide you with some recipes for you to try out that have been selected carefully by us, and some recommended by our patients who have personally tried them out.

We know how overwhelming the aftermath of this surgery can be, and the lifestyle change can be intimidating. We hope to make it easier and a little fun by helping out in any way we can. Rest assured that over time, this new way of eating and viewing food will become a part of your everyday routine.

It is important to eat balanced meals with small portions, follow a low-calorie diet, eat slowly, and chew your food thoroughly so your body can process it. It is helpful to keep a daily record of food portions. After surgery, it is also very imperative to drink extra water in between meals to avoid dehydration.

Do not hesitate to reach out to Pompeii Surgical with any concerns about diet or anything pertaining to your health after surgery.

 

 

SERVINGS: 8

INGREDIENTS

  • 4 medium zucchini 
  • 1 pound ground turkey breast 
  • 1/2 cup chopped onion 
  • 1 egg, beaten 
  • ½ lbs sliced mushrooms
  • 1 large tomato? diced
  • 3/4 cup spaghetti sauce 
  • 1/4 cup seasoned whole wheat bread crumbs 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 1 cup (4 ounces) shredded low fat mozzarella cheese



DIRECTIONS

  1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. 
  2. Scoop out pulp, leaving 1/4-in. shells. Set pulp aside.
  3. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. 
  4. In a large skillet, cook ground turkey and onion over medium heat until meat is no longer pink; drain. Remove from the heat. 
  5. In a large bowl mix together zucchini pulp, beaten egg, spaghetti sauce, bread crumbs, mushrooms, tomato, salt, pepper, 1/2 cup cheese, and cooked ground turkey. 
  6. Spoon about 1/4 cup mixture into each shell. 
  7. Sprinkle with remaining cheese. 
  8. Bake uncovered for 20 minutes at 350º F or until brown.



NUTRITIONAL ANALYSIS PER SERVING (1 zucchini boat or 1/8 recipe):
Total Calories: 195
Total fat: 7.5g
Saturated Fat: 3g
Sodium: 294 mg
Total carbohydrates: 16g
Dietary Fiber: 4g
Sugars: 5g
Protein: 17.5g