Source: dLife

Zucchinis stuffed with turkey, onion, basil, oregano and more!

Servings

3 medium zucchini
1.5 lb ground turkey
1 small onions , minced
0.5 fresh carrots , finely diced
0.5 cup chopped red bell peppers
2 tsp fresh basil , minced
1 tsp oregano leaves , minced
1 eggs , beaten
1 cup low sodium marinara sauce

1 Slice the zucchini in two, lengthwise. Hollow out the insides leaving 1 inch shell. Slice the zucchini in half crosswise to make 6 boats. Chop the hollowed out middles into small pieces.
2 Arrange the zucchini boats in a saucepan and fill with water. Let the water boil and cook for 5 minutes. Using a slotted spoon, take the zucchini out of the water and reserve.
3 Add the ground turkey to a skillet and cook for 6 minutes. Take the turkey out of the skillet and reserve. Place the onion in the skillet and cook for 5 minutes. Mix in the carrots, pepper, and chopped zucchini. Stir in the basil, oregano, egg, and ground turkey.
4 Preheat oven to 350 degrees F.
5 Spoon the turkey mixture into the zucchini boats and place on a baking sheet. Bake in oven for 10 minutes. When ready to serve, spoon heated spaghetti sauce over boats.