So my husband recently got word from his doctor that he needed to lose 30 pounds! It’s not that he didn’t already know this, but when the doc says do it, it gets a little more serious.  He has tried different diets in the past, but nothing has ever “stuck” as a lifestyle change. After doing some research, I suggested that we try the Paleo diet.  He seemed to like that idea, so we tried it.  So far, he has lost 14 pounds, we are both feeling better, and we really enjoy the diet!!

Honestly, my cooking had become stale. We have a 5 month old baby and with the new schedule, I have been lacking inspiration in the kitchen to say the least! I was happy to have a new challenge in the kitchen: cooking Paleo.

Before this diet, we ate a lot of pasta because it is easy, convenient, cheap, and oh so tasty! We love Italian flavors, so I wanted to find a comforting meal to make Paleo style. I came up with my stuffed Zucchini recipe after looking at several recipes online and using what I had at home. It is simple, quick, and tasty! Hope you enjoy it as much as we do!

Paleo Stuffed Zucchini

• 4 medium zucchini, washed
• Salt and ground black pepper
• Olive oil
• 1 red onion, chopped
• 4 cloves garlic, minced
• 1 lb. ground turkey
• 1 cup water
• 14 oz. can tomato sauce
• 2 Tb. Italian seasoning

Directions

• Heat oven to 400 degrees.
•  Halve each zucchini lengthwise. With small spoon, scoop out seeds and most of flesh so that walls of zucchini are 1/4 inch thick.  Season cut sides of zucchini with salt and pepper. Brush cookie sheet with olive oil; set zucchini halves cut-side down on baking sheet on lower rack. Roast zucchini until slightly softened and skins are wrinkled, about 10 minutes. Using tongs flip zucchini halves over on baking sheet and set aside.
•  Meanwhile, heat a tablespoon oil in 12-inch skillet over medium heat until shimmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Increase heat to medium-high; stir in garlic and cook until fragrant, about 30 seconds. Add turkey; cook, breaking up into bits, until cooked through. Add water to pan and scrape off brown bits. Simmer the turkey slowly, stirring and breaking up any large pieces until water is almost gone.  Stir in tomato sauce and herbs and simmer gently for about 10 minutes. Season with salt and pepper to taste.
• Divide filling evenly among squash halves on baking sheet, spooning about 1/2 cup into each, and pack lightly; sprinkle with cheese if you like. Return baking sheet to oven, and bake zucchini until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.

Lucie is Co-Founder of FactorSmarter.com-Bank Invoice Factoring and MyBankSaidNo.com-Business Loans and enjoys writing on a variety of subjects including small business finance, traveling, cooking, and family life.