These look and sound amazing! The recipe calls for zucchini but could really be done with any squash; butternut, spaghetti, yellow, etc. Specially with Fall (YAY) right around the corner just adding a couple different spices and you’d have a great Autumn meal.


  • 1 pound ground turkey
  • 4 medium zucchinis
  • 1 tablespoon extra virgin olive oil
  • 13.5 ounce can petite diced tomatoes, drained
  • ½ cup sweet onion, chopped
  • 2 garlic cloves, minced
  • Pinch fine sea salt
  • Pinch of chili powder (optional)
  • ½ cup feta cheese (or cheese of
    your choice)


  1. In a large skillet, heat extra virgin olive oil over medium-high heat.
  2. Add onion, garlic and petite tomatoes, stirring frequently until soft and dry.
  3. Crumble ground turkey, adding it to the pan. Continue to crumble while cooking. Mixture will be dry, but if it starts to stick, add a little more extra virgin olive oil.
  4. While cooking, split zucchini in half lengthwise. Spoon out center with a spoon or melon baller, you can reserve for salads, dressing or a smoothie or discard.
  5. Spoon turkey mixture into zucchini boats.
  6. Heat grill to medium-high heat and oil grates. Carefully set zucchini onto grates use a fish spatula (or other long spatula. Grill for 4-5 minutes, or until zucchini is tender.
  7. Sprinkle with cheese and close lid with heat off for 1-2 minutes to allow cheese to melt.
  8. Remove and serve!

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