Ingredients:

  • 4 medium zucchini (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lb lean ground turkey or ground beef (93% lean)
  • 1 cup diced onion
  • 3 cloves minced garlic
  • 1 can (14.5 oz / 411g) diced tomatoes, drained
  • 1 tsp dried oregano
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Slice the zucchini in half lengthwise. Use a spoon or melon baller to scoop out the center flesh, leaving a 1/4-inch wall around the edges to create a sturdy boat. Brush the insides with olive oil and season with salt and pepper.
  2. In a skillet over medium-high heat, brown the ground turkey or beef until no longer pink. Stir in the diced onions and garlic, cooking until the onions are translucent.
  3. Fold in the drained tomatoes and oregano, simmering for 5 minutes until the mixture thickens and the aroma is fragrant.
  4. Spoon the meat mixture evenly into the zucchini shells, pressing down slightly.
  5. Top each boat with a generous layer of mozzarella and Parmesan. Bake at 400°F (200°C) for 20 minutes, or until the zucchini is tender and the cheese is bubbly and golden-brown.
  6. Garnish with fresh parsley.