Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 lb ground turkey sausage
  • 1 small yellow onion, diced (approx. 4 oz / 115g)
  • 3 cloves garlic, minced
  • 1 red bell pepper, finely diced (approx. 5 oz / 140g)
  • 2 cups fresh spinach, chopped
  • 2 tbsp tomato paste
  • 1/2 tsp dried oregano
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice the zucchinis in half lengthwise. Use a spoon or melon baller to scoop out the center seeds, leaving a 1/4 inch thick wall to create a boat.
  3. Brush the insides of the zucchini boats with olive oil and sprinkle with salt. Let them sit for 5 minutes to draw out moisture, then pat dry with a paper towel.
  4. In a large skillet over medium-high heat, brown the ground turkey sausage, breaking it into small crumbles until no longer pink.
  5. Add the diced onion and red bell pepper to the skillet and sauté for 5 minutes until softened.
  6. Stir in the minced garlic and dried oregano for 60 seconds.
  7. Fold in the tomato paste and chopped spinach, cooking until the spinach is wilted and the mixture is thick.
  8. Spoon the turkey sausage filling into the prepared zucchini boats.
  9. Top each boat with shredded mozzarella and grated Parmesan cheese.
  10. Place the boats in the oven or oven-safe skillet and bake until the cheese is melted and golden brown.
  11. Garnish with chopped fresh parsley before serving.