Ground Turkey Stuffed Zucchini

Zucchini boats are filled with seasoned ground turkey, tomatoes, and onion, topped with melted mozzarella, and baked until tender.

Prep: 20 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 pound ground turkey
• 1 small yellow onion
• 2 cloves garlic
• 14.5 ounces diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup shredded mozzarella cheese

Cooking instructions

1. Preheat the oven to 400°F. Lightly oil a 9-by-13-inch baking dish. (about 5 min) — 400°F
2. Trim the zucchini ends and slice each zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving about a 1/4-inch-thick shell. Chop the scooped zucchini flesh and reserve 1 cup. (about 10 min)
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds. (about 4 min) — Medium-high
4. Add the ground turkey, oregano, salt, and pepper. Cook, breaking it into small pieces, until no longer pink, about 6 minutes. Stir in the chopped zucchini and diced tomatoes; simmer until slightly thickened, about 5 minutes. The turkey should reach 165°F. (about 11 min) — Medium
5. Arrange the zucchini shells cut side up in the prepared baking dish. Brush with the remaining 1 tablespoon olive oil, then spoon the turkey mixture into each shell. (about 3 min)
6. Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle the mozzarella evenly over the boats, and bake uncovered for 8 to 10 minutes, until the zucchini is tender and the cheese is melted and lightly browned. (about 30 min) — 400°F
7. Rest the stuffed zucchini for 5 minutes before serving. (about 5 min)