Pre-heat oven to 375F.
Scoop out the middle of the zucchini.
Ladle the spaghetti sauce in the zucchini boats.
Bake for 15 minutes.
Add cheese (optional) and bake for another ten minutes, or until bubbly and delicious. (For this recipe I used 2 tbsp of Parmesan Cheese for me (hubby added part skim mozza after).
Directions for the sauce:
In a large pot, over medium heat, cook up the ground turkey. Drain the meat and set aside.
Heat up the olive oil , add the onion, green pepper. Saute until the onion is soft (about 4-5 minutes) and then add the garlic. Give it a good stir for another minute or two (until fragrant).
Add the wine (this time I used Pinot Grigio, but I have used almost every other white and have had great results each time) and reduce for about four minutes.
Add the crushed tomatoes, paste, jar of marinara, oregano, thyme, sugar, bay leaves, crushed pepper flakes, and salt. I usually stir this together and let simmer a few minutes.
Add the meat. Stir and put a lid on.
Let this simmer on low - medium/low for at least an hour. The longer, the better.
After your hour is up, add the parmesan cheese and parsley. Stir and simmer for another thirty minutes.