Zucchini Boats with Ground Turkey

Zucchini becomes a grain-free vessel for a savory, cheesy turkey filling.

Ingredients

• 4 large zucchini
• 1 lb 93% lean ground turkey
• 1 cup diced tomatoes (fresh or canned)
• 1 cup shredded part-skim mozzarella
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp fennel seeds (optional)
• 2 tbsp olive oil
• Salt and pepper
• Fresh basil to garnish

Directions

1. Preheat oven to 400°F. Halve zucchini lengthwise. Scoop out flesh, leaving 1/4 inch shell. Chop flesh.
2. Heat olive oil in a skillet. Brown turkey with onion 7-8 min. Add garlic and cook 1 min.
3. Add chopped zucchini flesh, diced tomatoes, Italian seasoning, and fennel. Simmer 5 minutes.
4. Place zucchini shells in a baking dish. Fill with turkey mixture.
5. Top with mozzarella. Bake 20-25 minutes until zucchini is tender and cheese is golden.
6. Garnish with fresh basil.

Notes

Salt zucchini shells and let drain 10 minutes before filling to prevent wateriness.