Ingredients
Scale
For the zucchini boats:
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- Salt and pepper to taste
For the filling:
- 1 lb ground turkey
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes (packed in oil), roughly chopped
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- ¾ cup crumbled feta cheese, divided
- 2 tablespoons fresh parsley, chopped (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking dish or sheet pan with parchment paper or lightly grease it.
- Cut each zucchini in half lengthwise and use a spoon to scoop out the flesh, leaving about a ¼-inch border. Set the scooped flesh aside — you’ll use it in the filling.
- Brush the zucchini boats with olive oil and season with salt and pepper. Place them cut-side up in your baking dish and bake for 10 minutes. This step keeps them from getting soggy once stuffed.
- While the zucchini pre-bakes, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up, until no longer pink — about 5–6 minutes.
- Add the garlic to the skillet and cook for 1 minute. Then stir in the reserved zucchini flesh, sun-dried tomatoes, oregano, and red pepper flakes. Season with salt and pepper. Cook for another 3–4 minutes until most of the moisture has cooked off.
- Remove the skillet from heat and stir in half of the feta cheese. The residual heat will soften it just enough to bring everything together.
- Spoon the filling generously into each pre-baked zucchini boat. Top with the remaining feta.
- Return the baking dish to the oven and bake for 18–22 minutes, until the zucchini is tender and the tops are golden.
- Sprinkle with fresh parsley and serve immediately. A squeeze of lemon over the top before serving is optional but highly recommended.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
