Turkey Stuffed Zucchini

Makes: 5 servings

• 5 medium zucchini
• 1lb lean ground turkey
• 1 24oz jar spaghetti sauce
• 1 medium sweet onion, chopped
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic powder
• 2 teaspoons parsley
• 1 teaspoon sweet basil
• 1 teaspoon oregano
• 1 pinch of cayenne pepper
• 1/4 cup low fat medium sharp cheddar cheese, shredded
• 1/4 cup Italian seasoned Panko crumbs
sea salt and pepper

Preheat oven to 400°F. Bring a large pot of salted water to boil.

Cut stems from zucchini and slice lengthwise. Using a small spoon or melon baller, scoop out center, leaving 1/4-in shells.

Drop zucchini halves in boiling water and cook for 1 minute. Remove and set aside.

In large skillet, heat olive oil on medium heat. Add onion, basil, oregano, reserved zucchini, 1 teaspoon of parsley and saute for 2 minutes. Add ground turkey, salt, pepper, garlic powder, and cayenne pepper. Cook, constantly breaking up into small pieces until no longer pink. Add tomato sauce. Stir and cover. Simmer for about 20 minutes.

Put 1/4 cup of turkey sauce on the bottom of the pan. Spoon 1/4 cup sauce in each zucchini shell. Sprinkle top with cheese. Top with panko crumbs. Bake 30-40 minutes or until cheese is melted.

Sprinkle with remaining parsley. Serve with additional sauce. Top with light sour cream. (optional)

Nutritional Facts:

  290  |  Fat: 12g  |  Fiber: 5g  |  Carbs: 20g  |  Protein: 24g   |  Sugar: 10g