Zucchini Boats

2 zucchinis, sliced length wise

Extra virgin olive oil

1 pound ground turkey (or any ground meat you like)

1 large shallot, chopped

1 cup cherry tomatoes, sliced in half

1 bell pepper, chopped

2 cloves garlic, minced

1/2 tablespoon cumin

1/2 tablespoon paprika

1 teaspoon crushed red pepper

3/4 cup jarred tomato sauce

1 cup Panko bread crumbs

1/2 cup Parmesan cheese

1 tablespoon of dried Italian seasonings

Salt and pepper to taste

Preheat your oven to 400°.
Get out a large sauté pan and add 1 tablespoon olive oil and bring your pan to a medium high heat. Add your turkey to the pan, season with salt and pepper and start cooking it and breaking it up with a spoon. Cook completely.
Once your zucchini is cut length wise, get out a spoon and scoop out the flesh and add to the turkey. Place your zucchini boats onto a baking dish, season with salt pepper, 1/2 teaspoon olive oil and set aside.
Add the shallot, tomatoes, bell pepper, and garlic to the pan with the turkey and zucchini, then season the mixture with a pinch more salt and pepper, 1/2 tablespoon cumin, paprika and crushed red pepper. Cook for 3-4 minutes or until the vegetables have softened and your meat is cooked through. Add in your jarred sauce and combine. Taste for seasonings and adjust to your liking.
Next, add the bread crumbs, Parmesan cheese and Italian seasoning to a bowl and combine.
To assemble the boats, scoop a generous amount of your filling into each of your zucchini boats. Top each boat with your bread crumb mixture and then bake for about 20 minutes or until the zucchini is tender and the top is golden brown. Suggestion: to brown the tops faster you can broil on high for 3-5 minutes. Enjoy!