Stuffed Zucchini with Turkey Bolognese

This turkey bolognese sauce has been my go to pasta sauce for a long time.  Since pasta is one of the items I have cut back on recently, I decided to substitute it with zucchini which I hollowed out to make "shells" for the bolognese.  The baked zucchini had an al dente texture and it offered a clean and fresh compliment to the flavorful sauce.  I think I might make zucchini ribbons or slice it into thin strips for a paleo spaghetti night in the near future.  Will post photos when I do.   :)

Stuffed Zucchini with Turkey Bolognese


1 1/4lbs of ground turkey
3 slices of bacon, chopped
8 zucchinis
1/2 cup of finely chopped onion
1/2 cup of finely chopped carrots
2 stalks of celery, finely chopped
2 cups of sliced white mushrooms
3 garlic cloves, minced
1/4 cup of chopped fresh basil
1 Tbsp of fresh thyme, plus 2 tsp of thyme (separated)
1/2 Tbsp of fresh oregano, plus 2 tsp of oregano (separated)
1 tsp of crushed red pepper flakes (optional)
1 28oz can of plum whole tomatoes or diced tomatoes.

2 Tbsp of coconut oil (separated)
1 Tbsp of olive oil, with extra for brushing on the zucchini
Salt and pepper for taste