Ingredients:

  • 4 medium zucchini, halved lengthwise
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1/2 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup diced canned fire-roasted tomatoes
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh lemon juice

Instructions:

  1. Carefully scoop out the center of the halved zucchini using a spoon, leaving a 1/4 inch wall. Toss the shells with olive oil, salt, and pepper. Arrange them in a baking dish, cut-side up, and pre-bake for 10 minutes at 400°F (200°C).
  2. Heat olive oil in a skillet over medium-high heat. Add the ground turkey and cook until browned. Stir in the diced onion and garlic, sautéing for 3–5 minutes until translucent.
  3. Lower heat to medium. Stir in the fire-roasted tomatoes, Kalamata olives, sun-dried tomatoes, oregano, and smoked paprika. Simmer for 5 minutes.
  4. Remove the filling from heat and stir in the lemon juice and fresh parsley.
  5. Spoon the filling generously into each pre-baked zucchini boat and top with crumbled feta. Bake for 15–20 minutes until the zucchini is tender and the feta is golden-brown.