Ingredients:

  • 3 medium zucchini, halved lengthwise
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 lb lean ground turkey
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup marinara sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp black pepper
  • 1/4 cup finely chopped reserved zucchini flesh
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • fresh parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Slice zucchini in half lengthwise and use a spoon to scoop out the center flesh, leaving a 1/4 inch wall around the edges. Roughly chop some of the scooped flesh and set aside. Brush the insides of the zucchini boats with olive oil and a pinch of salt.
  2. Heat a skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula, and cook until no longer pink and lightly browned.
  3. Stir in the diced onion and chopped zucchini flesh; cook for 3-4 minutes until the onion is translucent. Add the minced garlic and Italian seasoning, stirring for 60 seconds.
  4. Pour in the marinara sauce and black pepper. Reduce heat to low and simmer for 5 minutes until the sauce thickens and clings to the meat.
  5. Spoon the turkey filling into the prepared zucchini shells. Top each boat with shredded mozzarella and grated Parmesan cheese.
  6. Place boats in a 9x13 baking dish and bake at 400°F for 15-20 minutes until the cheese is bubbly and brown and the zucchini is tender. Garnish with fresh parsley.