• 4 zucchini
  • 2 tbsp olive oil
  • 1 lb ground turkey
  • ½ yellow onion, chopped
  • 1 red bell pepper, chopped
  • ½ cup mushrooms, chopped
  • 1 tbsp Italian seasoning
  • 1 tsp fennel seeds
  • ½ tsp red pepper flakes
  • ½ tsp black pepper
  • 1 cup unsalted diced tomatoes
  • 1 cup unsalted tomato sauce
  • ¼ cup full-fat canned coconut milk
  • ¼ cup fresh parsley, for serving
  1. Preheat the oven to 400°F. Slice the zucchini in half lengthwise and use a spoon to scoop out the flesh. Chop the zucchini that was scooped out and set aside. Brush the zucchini boats with olive oil and set on a baking tray.
  2. Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook for 2 minutes. Add the reserved zucchini, onions, red pepper, mushrooms, and spices. Cook, stirring frequently, until browned, about 8 minutes.
  3. Stir in the diced tomatoes, tomato sauce, and coconut milk. Remove from the heat and scoop the turkey mixture into the zucchini boats. Bake for 20-25 minutes, or until the zucchini is tender. Garnish with fresh parsley and serve!