Asian Turkey Zucchini Boats with Sweet Ginger Glaze

Fun to make, fun to eat! Pairs really well with Creamy Asian Slaw!

Serves 2

Ingredients:

For the boats:

• 2 medium sized fresh zucchinis

• Sesame Oil (toasted sesame oil is also great!)

• Sea Salt

• Garlic Powder

For the turkey filling: (you will only use about half of the meat- so feel free to half the recipe or save the leftovers for another time)

• 1 lb. ground turkey

• Sesame oil for frying (toasted sesame oil is also awesome!)

• 1/2 tsp sea salt

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1/2 tsp. ground ginger

For the Sweet Ginger Glaze:

• 2 Tbsp. gluten free soy sauce (tamari sauce)

• 1/2 cup water

• 1/2-1 tsp. ground ginger (depends on how strong of a ginger flavor you like!)

• 1 Tbsp. + 1 tsp. granulated sweetener, like Xylitol

• 1/4 tsp. xantham gum

1. Preheat the oven to 350.

2. Prep the zucchini boats by snipping off each end and then cutting each one in half, lengthwise. If the halves don't lay flat, trim a bit off the back where the skin is to create a flat surface for the boat to lay on and not roll around.

3. Then scrape out the seeds and some of the "meat" to create a moat that will hold the filling. I used a serrated grapefruit spoon.

4. Lay the zucchinis skin side down in a baking dish. Lightly drizzle each one with sesame oil. Lightly sprinkle sea salt and garlic powder evenly over each one.

5. Bake the boats for 30 minutes- (leave the oven on when this step is done to complete the recipe)

6. Meanwhile, heat about 1-2 Tbsp. of sesame oil in a fry pan. Add the turkey and seasonings and fry until no pink is left. Set aside.

7. Then prepare the sweet ginger glaze. Place all ingredients in a sauce pan, minus the xantham gum. Whisk on medium heat until the sweetener is dissolved. Then add the xantham gum and continue whisking until the mixture is thickened to a glaze texture. Transfer to a small bowl until use (you don't want to continue heating it).

8. When the zucchini boats are done, take out of the oven and spoon a small amount of the glaze inside each moat and spread it around. Spoon the ground turkey on top to fill the moat.

9. Bake the turkey filled boats for about 12-15 minutes until heated through.

10. Drizzle with remaining glaze over the boats and top with chopped green onion and sesame seeds if desired.