Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 lb lean ground turkey
  • 1 small onion, finely diced (approx. 100g)
  • 3 cloves garlic, minced (15g)
  • 1 red bell pepper, diced (150g)
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 3/4 cup shredded mozzarella or Monterey Jack cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Halve the zucchinis lengthwise and use a spoon to scoop out the center seeds, leaving a 1/4-inch thick wall. Roughly chop the scooped flesh and set aside.
  2. Place zucchini boats cut-side up on a rimmed baking sheet, drizzle with olive oil, and sprinkle with salt.
  3. Heat a large non-stick skillet over medium-high heat. Add ground turkey and cook until it begins to brown.
  4. Stir in diced onion, bell pepper, and chopped zucchini flesh. Sauté until onions are translucent and zucchini flesh has browned.
  5. Add minced garlic, smoked paprika, and oregano. Stir for 60 seconds until fragrant and meat is fully cooked.
  6. Remove from heat and stir in the fresh chopped parsley.
  7. Spoon the turkey mixture generously into each zucchini boat, pressing down slightly to pack.
  8. Top each boat with a pinch of shredded cheese.
  9. Bake at 400°F (200°C) for 12–15 minutes, or until the cheese is bubbly and golden-brown and the zucchini is tender.