Slice the zucchini and scoop out the middle. In a saute pan, mix onion, zucchini scooped stuff, ground turkey and cook until done. Season with salt and pepper. Transfer to mixing bowl and add 1 cup cooked quinoa, a dozen or so fresh basil leaves from your garden (rinsed and chopped) and 1/2 cup of goat cheese crumbles. I also added some paprika to give it some color.
Heat up the grill, and place the zucchini halves on the grill; cook until al dente. (Can zucchini be al dente?) Scoop veggie/turkey mixture into hollowed zucchini, top with shreds of provolone cheese. Grill until cheese is melty/toasty.
Enjoy!
(These are B.I.G. Ted and I shared one boat, and we'll be sharing the other for lunch tomorrow. The veggie/turkey mixture makes a lot too, so I'll be looking for what to do with the rest of the mixture!)
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