Stuffed Round Zucchini

Heat 1 tablespoon coconut oil in a pot over medium heat. Add the diced onions and tomatoes, and saute until the onions are translucent, about 7 minutes. Add in the rice and toast for about 1-2 minutes, and then add the water and ½ teaspoon of the salt. Turn the heat up to high, cover, and bring to a boil. Once boiling, reduce heat to low, and simmer for 40 minutes.

While the rice is boiling, heat a pan over medium heat, and add the remaining ½ tablespoon of the coconut oil, turkey, ½ teaspoon salt, pepper, Italian seasoning, and paprika. Break up the meat, and cook until browned, about 10 minutes.

While the rice continues to cook, cut the zucchini tops off, and reserve. Hollow out the zucchini using a spoon with a sharp edge. A mellon baller works fantastic for this too. Dice the leftover zucchini, and add to the turkey.

Preheat oven to 375°F. When the rice and turkey are finished cooking, combine the two, and then stuff the hollowed-out zucchini. You’ll have stuffing left over, so reserve in a dish, and keep warm.

Transfer the stuffed zucchini to an oven-proof baking dish, spray with a little olive oil and sprinkle with the remaining touch of salt. Bake at 375°F for 30 minutes, until the zucchini is just tender, but still has a little crunch to it. Serve with the extra stuffing, and top with more diced sun-dried tomatoes if desired!