Stuffed zucchini with turkey Italian sausage, sun-dried tomatoes, and spinach is a healthy keto or paleo dinner recipe
Preheat the oven to 425 degrees F.
Cut the tip and tail off of the zucchini and slice in half length-wise. Scoop the seeds out of the zucchini, leaving 1/4 to 1/2 inch of flesh around the edges. Save the insides for the stuffing mixture (don't throw them away!).
Place zucchini halves in a large casserole dish cut-side up and lightly coat with avocado oil. Sprinkle with sea salt and pepper.
In a large skillet, heat the avocado oil. Add the chopped onion and saute, stirring occasionally, until onion is translucent, about 5 minutes. Add the ground turkey sausage, leaving it in a solid chunk. Brown for 3 minutes, then flip and brown for another 3 minutes.
Use a spatula to chop the Italian sausage into smaller pieces. Stir in the zucchini innards and seeds, along with the rest of the ingredients. Cover and cook 3 to 5 minutes, until sausage is cooked through.
Scoop the turkey mixture into the zucchini boats. Bake on the center rack of the preheated oven for 20 to 25 minutes, until zucchini reaches desired done-ness. Serve with any of your favorite side dishes and enjoy!