Ingredients

The following ingredients have 4 Servings
  • 1 pound ground turkey
  • 4 medium zucchinis
  • 1 tablespoon extra virgin olive oil
  • 13.5 ounces petite diced tomatoes (drained)
  • 1/2 cup sweet onion (chopped)
  • 2 garlic cloves (minced)
  • Pinch fine sea salt
  • Pinch of chili powder (optional)
  • 1/2 cup shredded cheese (your choice)

Instruction

  • In a large skillet, heat extra virgin olive oil over medium-high heat.
  • Add onion, garlic and petite tomatoes, stirring frequently until soft and dry.
  • Crumble ground turkey, adding it to the pan. Continue to crumble while cooking. Mixture will be dry, but if it starts to stick, add a little more extra virgin olive oil.
  • While cooking, split zucchini in half lengthwise. Spoon out center with a spoon or melon baller, you can reserve for salads, dressing or a smoothie or discard.
  • Spoon turkey mixture into zucchini boats.
  • Heat grill to medium-high heat and oil grates. Carefully set zucchini onto grates use a fish spatula (or other long spatula. Grill for 4-5 minutes, or until zucchini is tender.
  • Sprinkle with cheese and close lid with heat off for 1-2 minutes to allow cheese to melt.
  • Remove and serve!