Ingredients:

  • 4 medium zucchinis, halved lengthwise (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 1 lb lean ground turkey or beef
  • 1 tbsp olive oil
  • ½ cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 cup fresh spinach, chopped
  • ½ cup crumbled feta cheese
  • ¼ cup diced canned tomatoes (drained)
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup Panko breadcrumbs
  • 2 tbsp melted butter or olive oil
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp grated Parmesan cheese
  • 1 tsp lemon zest

Instructions:

  1. Halve the zucchinis lengthwise. Using a small spoon, scoop out the center flesh, leaving about a ¼ inch (0.6cm) wall around the edges.
  2. Lightly brush the inside of the boats with olive oil and sprinkle with salt. Let them sit for 10 minutes, then pat dry with a paper towel.
  3. Preheat the oven to 400°F (200°C).
  4. Heat olive oil in a skillet over medium-high heat. Add the ground turkey or beef, cooking until browned and no longer pink.
  5. Stir in the diced onion and garlic, sautéing for 3–4 minutes until the onion becomes translucent.
  6. Add the diced tomatoes, dried oregano, salt, and pepper. Stir in the chopped spinach until wilted.