- Average
- Average budget
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 zucchinis (about 2 1/2 pounds), halved lengthwise and seeds scooped out
- Kosher salt and freshly ground pepper
- 1 onion, diced
- 2 teaspoons ground cumin
- 1 pound ground turkey
- 3 tablespoons tomato past
- 1 cup low-sodium chicken broth
- 3 ounces feta cheese, crumbled
- 3/4 cup plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1/2 cup packed fresh dill, torn
Preparation
Step 1
Preheat the oven to 400 F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
Step 2
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
Step 3
Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
Step 4
Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.