Paleo Stuffed Zucchini

Using a spoon or melon baller, carefully scoop out the flesh from each zucchini half, leaving about 1/4 inch of flesh along the walls. Reserve the scooped flesh and chop it finely for the filling.

In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add 1 pound of ground beef or turkey and cook for 5-6 minutes, breaking it apart with a wooden spoon until browned.

Add 1 diced onion and 3 minced garlic cloves to the skillet with the meat. Sauté for 3-4 minutes until the onion becomes translucent and fragrant, stirring occasionally to prevent burning.

Add the reserved chopped zucchini flesh, 1 diced bell pepper, and 1 cup of diced tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables soften and release their moisture.

Season the filling mixture with 1 teaspoon each of dried oregano, basil, and paprika, plus 1/2 teaspoon of sea salt and black pepper. Stir well to distribute the seasonings evenly throughout the mixture.

Remove the skillet from heat and let the filling cool slightly for 2-3 minutes. Taste and adjust seasoning if needed, adding more salt, pepper, or herbs according to your preference.

Arrange the hollowed zucchini boats in the prepared baking dish, cut side up. Using a spoon, generously fill each zucchini boat with the meat and vegetable mixture, mounding it slightly on top.

Drizzle a little olive oil over the filled zucchini boats and cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes to allow the zucchini to soften.

Remove the foil and continue baking for an additional 10-15 minutes until the zucchini is tender when pierced with a fork and the tops are lightly golden brown.

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh herbs like parsley or basil if desired. Serve hot as a complete paleo-friendly main course.