Stuffed Zucchini Boats with Turkey

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 4 zucchinis (about 1.2 kg), halved lengthwise and seeds scraped out
• 1 onion, diced
• 2 tsp ground cumin
• 450 g of ground turkey
• 3 tablespoons tomato paste
• 1 cup lightly salted chicken broth
• 90 g feta, crumbled
• 3/4 cup plain Greek yogurt
• 3 tablespoons freshly squeezed lemon juice
• 0.5 cups fresh dill, tightly packed, chopped

Preparation:

1. Preheat oven to 200°C. Spray a rimmed baking sheet with 2 tablespoons olive oil.
2. Sprinkle the zucchini halves with salt and black pepper. Place them on a baking sheet and turn them over to coat with oil. Arrange the zucchini cut-side down in a single layer. Bake until crisp-tender, about 15 minutes.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 4 minutes. Add the cumin and 1/2 teaspoon each of salt and black pepper; cook for 30 seconds.
4. Add the ground beef and cook, breaking it up with a wooden spoon, until golden brown, about 5 minutes. Add the tomato paste and chicken broth and stir. Cook until the sauce thickens, 4-5 minutes.
5. Turn the zucchini boats cut-side up and fill with the filling, pressing it in. Sprinkle with cheese and bake until the zucchini and cheese are soft, about 10 minutes.
6. Meanwhile, mix the yogurt with lemon juice and season with salt and pepper. Drizzle the stuffed boats with yogurt and sprinkle with dill.