TURKEY FENNEL ZUCCHINI BOATS: Half of Gabby

MAKES 6 BOATS

INGREDIENTS:
  • 1 - 1.5 lbs GROUND TURKEY (I used 1.5 lbs)
  • 3 Medium ZUCCHINIS
  • 1 cup Diced RED ONION
  • 1 Diced BELL PEPPER (any variety or combo, I used 1/2 orange & 1/2 red)
  • 1-3 Diced ANAHEIM PEPPERS (or preferred peppers)
  • 1/2 cup Shredded PARMESAN CHEESE (or desired cheese)
  • 1 TBS FENNEL SEEDS
  • 1 tsp GARLIC SALT
  • SALT/PEPPER to desired taste (I used Himalayan Salt)
  • 2 TBS OLIVE OIL
  • MOZZARELLA SLICES (Optional)
  • SPAGHETTI SAUCE (Optional)
DIRECTIONS:
  1. Cut zucchinis in half (length-wise) and scoop out the insides until the zucchinis have approximately 1-inch shells. Place zucchini shells in a baking dish and set aside.
  2. Dice up the scooped out zucchini.
  3. In large skillet (or pan), cook diced zucchini, all diced peppers, and 1/2 cup of the diced onion for 6-8 minutes. Drain and set aside.
  4. Heat large skillet with olive oil. Cook ground turkey, garlic salt, fennel seeds, and 1/2 cup of diced onion. Drain grease.
  5. Add the cooked ground turkey to the zucchini/pepper mixture. 
  6. Add shredded parmesan cheese and mix well.
  7. Add desired amount of salt and pepper (or any other desired spices).
  8. Fill the zucchini shells with mixture.
  9. Bake covered at 350 degrees for 30-40 minutes, or until zucchini is completely cooked through and soft. 
  10. Top zucchini boats with mozzarella slices and put back in the oven until cheese melts, approx. 2-4 minutes
  11. Top with heated spaghetti sauce.

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