Mediterranean Turkey Zucchini Boats

Ingredients

• 14 medium zucchini
• 21 lb ground turkey
• 31 tbsp olive oil
• 41 medium yellow onion, diced
• 53 cloves garlic, minced
• 61/4 cup sun-dried tomatoes (oil-packed), chopped
• 71/4 cup kalamata olives, pitted and chopped
• 81 tsp dried oregano
• 91 tsp dried basil
• 101/2 tsp sea salt
• 111/4 tsp black pepper
• 121/4 tsp red pepper flakes (optional)
• 13Fresh basil leaves for garnish
• 14Lemon wedges for serving

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Cut zucchini in half lengthwise and scoop out the flesh with a spoon, leaving a 1/4-inch border to create boats. Reserve the scooped flesh.

3. 3

   Place zucchini boats on a baking sheet, drizzle with olive oil, and season with salt. Bake for 10 minutes until slightly tender.

4. 4

   While zucchini bakes, heat olive oil in a large skillet over medium-high heat.

5. 5

   Add onion and cook for 3-4 minutes until softened. Add garlic and cook 1 minute more.

6. 6

   Add ground turkey, breaking it apart, and cook until browned and no longer pink, about 5-6 minutes.

7. 7

   Chop the reserved zucchini flesh and add to the turkey along with oregano, basil, salt, pepper, and red pepper flakes.

8. 8

   Stir in sun-dried tomatoes and kalamata olives. Cook for 2-3 minutes until well combined.

9. 9

   Remove zucchini boats from oven and fill each generously with the turkey mixture.

10. 10

    Return to oven and bake for 15-20 minutes until zucchini is tender and filling is heated through.

11. 11

    Garnish with fresh basil leaves and serve with lemon wedges.