Ingredients:

  • 4 medium zucchinis (about 2 lbs / 900g)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 3 cloves minced garlic
  • 1 cup marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice zucchinis in half lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4 inch (6mm) wall around the edges.
  3. Brush the insides of the zucchini boats with olive oil and sprinkle with salt.
  4. Place zucchinis cut-side down on the baking sheet and bake for 10-12 minutes until slightly softened but still structural.
  5. Heat 1 tbsp olive oil in a skillet over medium-high heat.
  6. Add the ground turkey, breaking it apart with a spatula. Cook until the meat reaches a mahogany-colored sear (about 5-7 mins).
  7. Stir in the diced onions and garlic; sauté for 3-4 minutes until the onions are translucent.
  8. Stir in the marinara sauce, oregano, salt, and pepper. Simmer for 2-3 minutes until the sauce thickens and clings to the meat.
  9. Fill the pre-roasted zucchini boats with the turkey mixture.
  10. Top with shredded mozzarella and grated Parmesan cheese.
  11. Bake until the cheese is melted and bubbly, then garnish with fresh chopped parsley.