NUTRITION

SERVINGS

INGREDIENTS

2 medium zucchini

6 oz ground turkey 93% lean

0.5 cup non-fat Greek yogurt

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 cup red onion

2 cloves garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the zucchinis in half lengthwise and use a small spoon to scoop out the center flesh, creating a hollow boat shape.

• 3

  Finely dice the red onion and mince the garlic cloves.

• 4

  Heat the olive oil in a non-stick skillet over medium heat, then add the onion and garlic, sautéing until translucent and fragrant.

• 5

  Add the ground turkey to the skillet along with the dried oregano, sea salt, and black pepper, breaking it up with a spatula until fully browned.

• 6

  Arrange the zucchini boats on the prepared baking sheet and fill each cavity generously with the cooked turkey mixture.

• 7

  Place the baking sheet in the oven and roast for 18 to 20 minutes, or until the zucchini is tender when pierced with a fork.

• 8

  While the zucchini roasts, whisk together the Greek yogurt, lemon juice, and chopped fresh parsley in a small bowl.

• 9

  Remove the zucchini from the oven, drizzle with the lemon-herb yogurt sauce, and sprinkle with crumbled feta cheese before serving.