Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g), halved lengthwise
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb lean ground turkey (93% lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Slice zucchini in half lengthwise and scoop out the center flesh, leaving a 1/4 inch shell. Roughly chop the scooped-out flesh and set aside.
  2. Brush the zucchini shells with olive oil and a pinch of salt, then place them on a baking sheet.
  3. Heat a skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula until browned.
  4. Stir in the diced onions and bell peppers, cooking until the onions are translucent.
  5. Add minced garlic, oregano, and paprika; stir for 60 seconds.
  6. Stir in the marinara sauce and the reserved zucchini flesh, simmering for 3–5 minutes until the sauce thickens.
  7. Spoon the turkey mixture generously into each zucchini shell and top with shredded mozzarella.
  8. Bake for 15–20 minutes until the zucchini is tender and the cheese is bubbling and golden-brown.
  9. Garnish with fresh chopped parsley before serving.