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1
Heat 1 tablespoon coconut oil in a pot over medium heat.
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2
Add the diced onions and tomatoes, and saute until the onions are translucent, about 7 minutes.
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3
Add in the rice and toast for about 1-2 minutes, and then add the water and 1/2 teaspoon of the salt.
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4
Turn the heat up to high, cover, and bring to a boil.
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5
Once boiling, reduce heat to low, and simmer for 40 minutes.
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6
While the rice is boiling, heat a pan over medium heat, and add the remaining 1/2 tablespoon of the coconut oil, turkey, 1/2 teaspoon salt, pepper, Italian seasoning, and paprika.
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7
Break up the meat, and cook until browned, about 10 minutes.
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8
While the rice continues to cook, cut the zucchini tops off, and reserve.
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9
Hollow out the zucchini using a spoon with a sharp edge.
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10
A mellon baller works fantastic for this too.
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11
Dice the leftover zucchini, and add to the turkey.
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12
Preheat oven to 375 degrees F. When the rice and turkey are finished cooking, combine the two, and then stuff the hollowed-out zucchini.
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13
Youll have stuffing left over, so reserve in a dish, and keep warm.
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14
Transfer the stuffed zucchini to an oven-proof baking dish, spray with a little olive oil and sprinkle with the remaining touch of salt.
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15
Bake at 375 degrees F for 30 minutes, until the zucchini is just tender, but still has a little crunch to it.
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16
Serve with the extra stuffing, and top with more diced sun-dried tomatoes if desired!
