These stuffed zucchini boats are loaded with a ground turkey and tomato sauce mixture and topped with parmesan and mozzarella cheese. You'll love this delicious low carb entree!
½tspolive oil, can sub an olive oil or avocado oil spray
salt and pepper
To Finish
3tbspgrated parmesan cheese
1cupshredded mozzarella cheese
Optional garnish: fresh basil
Instructions
Preheat oven to 400 degrees.
Add ground turkey to a skillet on the stovetop. Use a spatula to crumble the meat. Cook on medium high, stirring occasionally, until browned. Reduce heat to medium low. Stir in tomato paste, water, oregano, garlic powder, salt, and pepper. Simmer for 3 to 5 minutes or until turkey/sauce mixture is warmed through.
Cut the top (with the stem) off each zucchini. Slice zucchini in half lengthwise to create 2 boats from each zucchini.
Use a spoon to gently scoop out the center of each. I do a shallow scoop because I hate to waste the zucchini.
Lay the zucchini boats side by side in a baking dish or baking sheet. Drizzle olive oil over top. Use your fingers to spread the oil evenly over the tops of each boat. (Or use an olive oil or avocado oil spray.) Salt and pepper.
Scoop the ground turkey mixture down the center of the boats.
Place finished boats in the oven and bake for 15 minutes. Remove from the oven. Top with grated parmesan cheese and shredded mozzarella cheese. Bake for another 5 to 10 minutes. Cheese should be melted and zucchini is tender but not soggy.
Remove from oven and top with fresh chopped basil before serving.