Turkey and Quinoa Stuffed Zucchini Boats

Preheat oven to 400ºF.

Using a spoon, hollow out the inside of the zucchini by scraping along the seeds and removing. Reserve the seeds and inner flesh of the zucchini. You want to remove all the seeds and then a little more to make them “boats.” Set the removed seeds aside.

Line the bottom of a 9×13 casserole or baking dish with the zucchini, cut-side up. Place in the oven while it preheats and you prepare the meat sauce.

Heat olive oil in a large skillet over medium-high heat. Add onion and shallot to the oil and cook until starting to sweat.

Add ground turkey and mushrooms to the pan. Break into crumbles and cook until the meat is browned well.

Chop up the scooped-out zucchini innards into small pieces and add to the pan, along with the garlic and mushrooms, and cook until the mushrooms are tender.

Add quinoa, seasonings (oregano, basil, thyme, salt, and pepper), and garlic and stir to combine. Add the sauce and stir to combine.

Line the zucchini, cut-side-up, into the dish and lightly season with sea salt and black pepper (less than 1/8 teaspoon each).

Once the mixture begins to simmer, pour the meat sauce over the hollowed out zucchini boats in the oven and sprinkle with Parmesan cheese. Bake for 15–20 minutes, or until zucchini is tender.

Note: To cook quinoa, the ratio is 1 cup of uncooked quinoa to 2 cups of liquid (I like to use low sodium chicken broth). Bring uncooked and liquid to a boil in a saucepan. Reduce heat to low, cover, and simmer until tender and most of the liquid has been absorbed, about 15 to 20 minutes. Fluff with a fork.