Ingredients (9)
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nonstick cooking spray
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small zucchini, each about 6–7 in. long 4
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olive oil 1 tablespoon
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diced onion 1 cup
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ground turkey ½ pound
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kosher salt, or to taste ½ teaspoon
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canned diced tomatoes with juice 1 cup
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grated mozzarella cheese ½ cup
Steps (5)
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1Preheat oven to 375°F. Prepare a baking sheet by coating with nonstick cooking spray.
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2Halve zucchini lengthwise, then using a melon baller or small spoon, remove the center of each half — being careful not to remove too much or cut too close to the edge — to create a long channel. Dice the removed zucchini meat and set aside.
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3Place the zucchini halves hollowed-out side down on the prepared baking sheet and bake for 15 minutes.
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4Meanwhile, heat oil in a large skillet over medium heat and add the zucchini meat, onion, ground turkey and salt. Cook, stirring often to break up the turkey, until most of the liquid evaporates, about 10 minutes, then add the tomatoes and dressing, and cook for another 5 minutes.
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5Carefully flip over the baked zucchini halves and spoon heaping piles of the filling into the hollowed-out channels. Evenly sprinkle mozzarella on top of each half and bake for another 20 minutes; serve immediately.
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