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Ground Turkey and Kale Stuffed Zucchini Boats

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients
  

  • 4 small-medium sized zucchini
  • 1 lb lean ground turkey
  • 1/2 bunch dinosaur kale stems removed
  • 1/2 yellow onion
  • 1 container pre sliced mushrooms
  • 1 1/2 tsp cumin
  • 1 tsp fennel seeds
  • 2 tsp garlic salt
  • 1/2 tsp ground black pepper
  • 1 tbsp dried basil
  • 2 tbsp extra virgin olive oil

Instructions
 

  • Preheat your oven to 350. Take your zucchini, cut off the top and bottom. Slice in half length wise.
  • Take your zucchini, cut off the top and bottom. Slice in half length wise.
  • Using a spoon, scoop out the seed portion and set aside in a small bowl.
  • Place the "boats" skin down into a baking pan, cover with foil and bake for 15-20 minutes.
  • While zucchini is baking, start browning the turkey in the olive oil in a medium sized pan.
  • Take your vegetables, including the parts of the zucchini you scooped out earlier, and dice them into small pieces using either a knife or a food processor.
  • Once meat has been cooking 5 minutes, add the veggies and seasonings. Mix well. You want the meat to crumbled into small pieces. Cook another 5 minutes, until there is all the meat has cooked.
  • Take your zucchini out of the oven, uncover and fill the boats with your veggie/meat mixture. Bake for another 15 minutes uncovered.