Ingredients:

  • 4 large zucchini
  • 12 oz lean ground turkey (93/7 blend)
  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 cup jarred marinara sauce, divided
  • 1/4 cup Panko breadcrumbs
  • 4 ounces shredded part-skim mozzarella cheese
  • 1 teaspoon Italian seasoning
  • Kosher salt and black pepper, to taste

Instructions:

  1. Prepare the Zucchini: Slice the zucchini lengthwise and scoop out the flesh, leaving 1/4-inch thick shells. Lightly sprinkle the interiors of the shells with salt (osmosis trick) and allow to rest for 10-15 minutes. Blot excess moisture with a paper towel. Preheat oven to 400°F (200°C).
  2. Par-Bake Shells: Lightly oil a baking dish. Place the zucchini shells face-up in the dish and par-bake for 10 minutes until slightly softened but still firm. Remove and set aside.
  3. Prepare Filling: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Add ground turkey to the skillet and break up the meat, cooking until browned. Drain any excess grease. Stir in Italian seasoning, salt, and pepper. Remove skillet from heat.
  4. Bind the Filling: Stir in 1/2 cup of the marinara sauce and the Panko breadcrumbs into the meat mixture until combined.
  5. Assemble the Boats: Spread a spoonful of the remaining marinara sauce into the bottom of each par-baked zucchini shell (this acts as a moisture barrier). Scoop the meat filling mixture evenly into the shells.
  6. Bake: Sprinkle the tops of the stuffed zucchini with shredded mozzarella cheese. Return the stuffed zucchini to the baking dish and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and the filling is heated through. Serve immediately.