Turkey-Stuffed Zucchini Boats

1. 1
   prep · ~10 min

   Preheat the oven and prepare the zucchini.

   1.Preheat oven to 400°F (200°C).

   2.Slice each zucchini in half lengthwise.

   3.Use a spoon to scoop out the seedy center, creating a boat with about 1/4-inch thick shell.

   4.Reserve scooped flesh, roughly chop it, and set aside.

   TIPDon't scoop too close to the skin — leaving a thin wall helps the boats hold their shape during baking.
2. 2
   saute · ~15 min

   Cook the turkey filling.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add chopped onion and sauté until softened (3-4 min).

   3.Add minced garlic and cook until fragrant (30 sec).

   4.Add ground turkey, breaking it up with a spoon, and cook until no longer pink (5-6 min).

   5.Stir in the reserved chopped zucchini flesh, diced tomatoes, tomato paste, oregano, basil, chili flakes, salt, and pepper.

   6.Cook until tomatoes soften and mixture thickens slightly (3-4 min).

   TIPBreak the turkey into small crumbles for even cooking — large clumps won't brown nicely.
3. 3
   assemble · ~5 min

   Stuff the zucchini boats.

   1.Arrange zucchini boats on a baking sheet, cut side up.

   2.Spoon the turkey filling generously into each boat, mounding slightly.

   3.Top with shredded mozzarella and a sprinkle of parmesan cheese.
4. 4
   bake · ~20 min

   Bake until tender and bubbly.

   Bake for 18-20 minutes, until zucchini is fork-tender and the cheese is melted and golden brown in spots.

   TIPIf the cheese isn't browned enough, switch to broil for the last 1-2 minutes — watch closely to avoid burning.
5. 5
   garnish

   Garnish with fresh parsley and serve hot.

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