Low Carb Zucchini Lasagna Boats

Prep the zucchini: Slice the zucchinis lengthwise and with a small spoon, remove the pulp to create a pot shape. Reserve the pulp for another use or discard it. Place the zucchini in a lightly greased baking tray.

Cooking the Turkey: In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and cook, shredding with a spoon, until well cooked. Add the minced garlic and Italian seasoning, and cook for 1-2 more minutes.

Add Sauce: Add the marinara sauce to the skillet with the cooked turkey. Mix well and let it warm.

Prepare the Ricotta Mixture: In a medium bowl, mix the ricotta cheese, egg, 2 tablespoons of chopped parsley, salt and pepper to taste.

Stuffing the Zucchini: Fill each zucchini jar with a layer of ricotta mix, followed by a layer of turkey and marinara mix. Repeat if necessary until the zucchini are full.

Cover with cheese: Sprinkle grated mozzarella and parmesan (or cheddar) on top of stuffed zucchini.

Baking: Bake in the preheated oven for about 20-25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.

Serve: Garnish with additional fresh parsley before serving.