Zucchini Boats

MAKES 4 SERVINGS

Summer always brings an abundance of zucchinis to the farmers’ markets. Take advantage by making these delicious Greek-style stuffed zucchinis with a savory ground turkey filling. It’s the perfect pairing of rich and delicate flavors.

INGREDIENTS

1 teaspoon olive oil
½ cup chopped sweet onion
1 tablespoon minced garlic
1 pound ground turkey
2 medium zucchinis, sliced in half lengthwise
1 (28-ounce) can diced tomatoes
½ cup pitted and chopped kalamata olives
1 cup crumbled feta cheese

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Heat the olive oil in a frying pan over medium heat. Add the onion and garlic and sauté 3 minutes, until soft. Add the ground turkey and cook, stirring, 10–13 minutes, until the turkey is cooked through.
3. Meanwhile, scoop out the insides of the zucchini halves, leaving a thin layer of flesh and skin intact. Chop the zucchini insides and add to the pan with the turkey mixture. Cook for 4 minutes, until the zucchini is tender. Add half the tomatoes and all the olives. Cook just until heated through.
4. Spread the remaining half of the tomatoes on the bottom of a 9-by-13-inch baking dish. Place the zucchini halves on top, skin side down. Divide the turkey mixture between the 4 zucchini halves and top with the feta cheese.
5. Cover with foil and bake for 20 minutes, then uncover and bake for 15 minutes more, until the cheese is golden and filling is hot throughout. Serve immediately.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here