Stuffed zucchini boats with lean ground turkey

 Ingredients:

• 4 medium-sized zucchini
• 1 pound lean ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup diced tomatoes
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish and set it aside.
2. Cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh from the center, leaving about 1/4-inch thick shells. Chop the scooped-out zucchini flesh and set it aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.
4. Add the ground turkey to the skillet and cook until it's browned and cooked through. Break up any large chunks of meat with a spatula.
5. Stir in the chopped zucchini flesh, diced bell pepper, and diced tomatoes. Season with dried oregano, dried basil, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to combine.
6. Arrange the hollowed-out zucchini boats in the greased baking dish. Spoon the turkey mixture into the zucchini boats, filling them evenly.
7. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the stuffed zucchini boats.
8. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
9. Once cooked, remove the zucchini boats from the oven and let them cool for a few minutes before serving.
10. Serve the stuffed zucchini boats as a delicious and healthy main course. You can garnish with fresh herbs, such as parsley or basil, if desired.

Enjoy your stuffed zucchini boats with lean ground turkey!

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