Zucchini Boats

Ingrédients

• 4 medium zucchinis (ends trimmed, halved lengthwise, pulp removed (save pulp for the mixture))
• 1 pound lean ground turkey (you can substitute the same amount lean ground beef, chicken, pork or sausage)
• 1 tablespoon extra virgin olive oil
• 1-1 1/2 cups chopped onion (yellow or Vidalia (sweet) onion)
• 1 red bell pepper (washed, top removed, seeded, membranes removed, chopped)
• 1 green bell pepper (washed, top removed, seeded, membranes removed, chopped)
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 1 cup shredded cheddar (or cheese blend mix)
• 1 teaspoon Kosher salt
• 1/4 teaspoon fresh ground black pepper (in the stuffing)
• 1/4 cup parsley (chopped)

Préparation

1. 1

   In a large skillet, over medium-high heat, add 1 tablespoon olive oil add the chopped onion. Cook onion until almost translucent.

2. 2

   Add the lean ground turkey, zucchini pulp, ketchup and Worcestershire sauce. Stir occasionally and cook until browned (about 3-5 minutes). Add the chopped green and red bell pepper. Remove from heat. Stir in 1/2 the shredded cheese.

3. 3

   Spoon the mixture evenly into the halved zucchinis. Sprinkle the tops with the remaining shredded cheese. Bake (uncovered) at 350 degrees F for 20-25 minutes or until the zucchini is tender. Allow it to cool for a few minutes then sprinkle with chopped parsley and serve.