Zucchini Boats with Turkey-Ricotta Pesto and Quick Lemon Lentils

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Cut the zucchinis in half lengthwise, scoop out some of the flesh with a spoon, and finely chop it for later use. Place the zucchini halves on a tray, brush with 15 ml (1 tbsp) olive oil, and season with some of the salt and black pepper.

2. 2

   Roast the zucchinis for 12 minutes at 220 °C / 425 °F, until they start to soften but still hold their shape.

3. 3

   Meanwhile, make the ricotta pesto: in a food processor or blender, combine the ricotta, fresh basil, Parmesan, 2 garlic cloves, lemon zest, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, and a pinch of salt and black pepper. Blend until thick and creamy.

4. 4

   Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the red onion and cook for 3 minutes. Stir in the chopped zucchini flesh, the remaining garlic clove, and the red pepper flakes; cook for 2 more minutes.

5. 5

   Add the lean ground turkey, dried oregano, the remaining salt, and black pepper. Cook for 7 to 9 minutes, breaking it up with a spatula, until the turkey is fully cooked. Stir in half of the ricotta pesto and cook 1 more minute so the filling becomes juicy.

6. 6

   In a separate saucepan, combine the cooked lentils, cherry tomatoes, the remaining 15 ml (1 tbsp) lemon juice, and 15 ml (1 tbsp) water. Cook for 3 to 4 minutes over medium heat until warmed through. Adjust with a pinch of salt and black pepper.

7. 7

   Fill the roasted zucchini halves with the turkey mixture and dot the tops with small spoonfuls of the remaining ricotta pesto.

8. 8

   Bake again for 8 to 10 minutes at 220 °C / 425 °F, until the filling is hot and lightly golden on top.

9. 9

   Serve the zucchini boats over a bed of lemon lentils and spoon any tomatoes from the saucepan over the top.