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



Preparing the zucchini

1. Preheat oven to 400F.
2. Slice zucchinis in half lengthwise.  Use a spoon to scrape out the middle flesh and seeds.  Place on a foil lined baking sheet.
3. Brush olive oil on the outside and insides of each zucchini.  Sprinkle the zucchini (outside and inside) with black pepper.  Sprinkle the insides of zucchini with 2 tsp each of thyme and oregano.
4. Let the zucchini rest on the baking sheet while you prepare the bolognese.  

Preparing the turkey bolognese

1. Heat a large pan over medium-high heat with 1 Tbsp of coconut oil and 1 Tbsp of olive oil.
2. Add the bacon, onions, celery, carrots, mushrooms and garlic.  Stir constantly to prevent burning, for 4-6 minutes, until vegetables have softened.
3. Add the thyme, oregano, and crushed red pepper flakes if using.  Sprinkle with black pepper all around, and add a small pinch of salt.  Stir herbs into the mixture for about 30 seconds. 
4. Add another Tbsp of coconut oil, then the ground turkey.  Sprinkle the turkey with black pepper and a small pinch of salt (optional).  As the meat cooks, start to break up the clumps.  Stir occasionally until turkey is cooked through.  Another 3-4 minutes.
5. Add the canned tomatoes.  If using canned whole tomatoes, use your hand to crush the tomatoes and break into smaller chunks before adding to sauce.
6. Add the basil.  Lower the heat and let the sauce simmer for 15 minutes.  Stir occasionally.    
7. As the sauce is simmering, place the zucchini in the preheated oven.
8. Bake in oven for 13-15 minutes, flesh side up.  Remove from oven with a fork can pierce through but zucchini is still firm.  The zucchini will keep cooking while it is resting on the sheet.  
9. Spoon turkey bolognese into each zucchini.
10. Eat!