Cook Time: 30 minutes
Serves: 6 (2 boats a person)
Ingredients
- 1/2 cup diced white onion
- 1 lb ground turkey breast
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 cloves minced garlic
- 1 400 gram (14 ounce) tin canned Italian cherry tomatoes (if you can't find these, substitute a tin of high quality canned tomatoes)
- 1/4 cup chopped fresh basil
- 1 cup shredded feta cheese
- 1/4 cup shredded parmesan cheese
- 3 medium zucchinis
- Saute the onion and ground turkey over medium high heat in a non stick pan misted with olive oil until the onion is soft and the turkey is almost cooked through. Add the salt, black pepper, minced garlic and continue to saute until the ground turkey is completely cooked through.
- Stir in the canned tomatoes and use the spatula to burst the tomatoes. Let that simmer 10 minutes.
- While that simmers, place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
- Add the zucchini pulp to the sauce.
- Stuff the zucchini halves with the ground turkey mixture. Place each boat onto a square of tinfoil, top each with equal amounts of the cheese, and bake in a pre-heated 350 oven for 25-30 minutes.
