Zucchini Turkey Boats

With summertime here and so many people growing zucchini in their gardens here’s an easy healthy recipe to try.

Zucchini Boats Stuffed with Turkey

from the
American Institute for Cancer Research

    * Olive oil cooking spray
    * 1 small onion, chopped very fine
    * 1/4 cup chopped fresh Italian parsley
    * 1 tsp. dried Italian seasoning (or 1/2 tsp. each basil and oregano)
    * 1 egg
    * 3 Tbsp. freshly grated Pecorino Romano cheese, divided
    * 4 cloves garlic, minced
    * 1 tsp. salt
    * 1/4 tsp. freshly ground black pepper
    * 1 1/2 cup reduced sodium marina sauce, divided
    * 1 lb. ground dark turkey
    * 2 Tbsp. whole-wheat bread crumbs
    * 4 medium zucchinis, halved lengthwise

Preheat oven to 400 degrees

Spray 13 x 9 x 2 inch baking dish. In large mixing bowl, mix onion, parsley, Italian seasoning, egg, 2 tbsp. cheese, garlic, salt, pepper and 2 tbsp. marinara and combine well. Mix in turkey and bread crumbs. Cover and refrigerate the mixture.

Use a spoon and scrape out seeds and inner pulp from zucchini, leaving about ¼ inch, being careful not to puncture skin. Fill zucchini halves with turkey mixture, dividing equally and mounding slightly. Place stuffed zucchinis in baking dish, being careful not to overlap. Drizzle ½ cup marina sauce over stuffed zucchini. Top with remaining cheese.

Bake uncovered until zucchini is tender and a thermometer in meat mixture reads 165 degrees F, about 45 minutes. Transfer zucchinis to platter and serve with remaining marinara sauce on the side.

Makes 4 servings

Per serving: 210 calories, 9 g total fat (3 g saturated fat), 16 g carbohydrate,
18 g protein, 3 g dietary fiber, 440 mg sodium.