Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • ½ small onion, finely diced (approx. 3 oz / 85g)
  • 3 cloves garlic, minced (approx. 15g)
  • ¼ cup chopped zucchini pulp
  • 1 tsp dried oregano
  • ½ tsp lemon pepper
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Slice each zucchini lengthwise. Use a spoon to scoop out the center, leaving a ¼ inch wall. Save ¼ cup of that pulp.
  2. Brush the inside of the hollowed zucchini with olive oil and sprinkle with salt.
  3. Roast the shells on a baking sheet for 10-12 minutes until they look slightly softened.
  4. Heat 1 tbsp olive oil in a skillet over medium high heat. Add the ground turkey.
  5. Cook the turkey until it browns and the pink disappears.
  6. Stir in the diced onion and minced garlic. Cook for 3-4 minutes until the onion looks translucent. You'll smell the garlic become fragrant here.
  7. Add the reserved zucchini pulp, dried oregano, and lemon pepper. Stir for 2 minutes until the moisture evaporates and the meat smells zesty.
  8. Spoon the turkey mixture into the roasted zucchini shells. Press down gently.
  9. Top each boat with crumbled feta cheese.
  10. Bake for 15-20 minutes until the zucchini is tender and the feta is golden. Garnish with fresh parsley.