1 Tablespoon grapes oil (or other oil of your choice)
8 ounces (1/2 lb) lean ground turkey or other ground meat of your choice
2 medium zucchini, washed, ends removed, and sliced in half lengthwise
1/2 medium red bell pepper, washed seeded, and diced small
4 ounces fresh mushrooms, washed and diced, (any variety will work. I used baby portobellos)
1 medium white or yellow onion, peeled and diced small
1 small clove garlic, minced
1/4 teaspoon salt (more or less, to your taste)
1/4 teaspoon freshly ground pepper (more or less, to your taste)
1/4 cup crumbled feta cheese
How To Make It:
Heat oven to 400 degrees F.
Lay zucchini halves on a rimmed baking sheet or in a casserole dish; set aside.
Add oil to a large saute pan over medium-high heat. Once oil is shimmering, add ground turkey and cook 4-5 minutes, or until partially browned, breaking up meat into pieces with a spoon as it cooks. Reduce heat to medium and add all vegetables, plus salt and pepper. Cook 6-7 minutes, or until onions are translucent and vegetables are softened. Taste and add more seasoning, if desired.
Spoon mixture evenly into prepared zucchini boats. Top with feta cheese, if using, then bake for 15 minutes.