Ingredients:

  • 4 medium zucchini (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb lean ground turkey
  • 1/2 cup diced yellow onion
  • 3 cloves minced garlic
  • 1 cup marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice each zucchini in half lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4 inch (6mm) wall to create a sturdy boat.
  3. Brush the insides with 1 tbsp olive oil and season with salt and pepper.
  4. Place zucchini cut-side down on the sheet and bake for 12 minutes until they are slightly softened but still hold their shape.
  5. Heat 1 tbsp olive oil in a skillet over medium-high heat.
  6. Add diced onion and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
  7. Increase heat to high and add the ground turkey. Cook, breaking it apart with a spoon, until the meat is browned (about 7-10 minutes).
  8. Stir in the marinara sauce, oregano, and paprika. Simmer for 3 minutes until the sauce thickens and clings to the meat. Remove from heat.
  9. Flip the pre-roasted zucchini boats over and sprinkle a thin layer of mozzarella cheese into the bottom of each boat.
  10. Fill the boats with the turkey mixture and top with the remaining mozzarella cheese.
  11. Bake for an additional 10-15 minutes until the cheese is melted and bubbly. Garnish with fresh parsley before serving.