NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% lean ground turkey

2 medium zucchini

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

2 cloves garlic

0.25 cup tomato puree

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp feta cheese

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the zucchini in half lengthwise and use a small spoon to scoop out the flesh, leaving a 1/4-inch thick shell.

• 3

  Finely chop the scooped zucchini flesh and set aside to incorporate into the filling.

• 4

  Heat olive oil in a large skillet over medium heat, then add the diced onion and cook until translucent.

• 5

  Add the ground turkey to the skillet, breaking it up with a spatula until browned and cooked through.

• 6

  Stir in the minced garlic, chopped zucchini flesh, tomato puree, dried oregano, sea salt, and black pepper.

• 7

  Simmer the mixture for 5 minutes until the liquid has slightly reduced and the flavors are well combined.

• 8

  Arrange the zucchini shells on the prepared baking sheet and spoon the turkey mixture generously into each boat.

• 9

  Bake for 20 minutes until the zucchini is tender when pierced with a fork.

• 10

  Remove from the oven and top with crumbled feta cheese and fresh parsley before serving.