Ingredients:
5 medium zucchini ( 6 to 8 inches each)
1 teaspoon olive oil
4 scallions, chopped
6 garlic cloves, minced
1 lb lean ground turkey ( at least 93% fat free)
1 eggs, lightly beaten
1/2 cup breadcrumbs
2 tablespoons parmesan cheese, grated
3 (8 ounce) cans tomato sauce
1/2 teaspoon crushed red pepper flakes (optional)
dried basil
dried oregano
Directions:
Slice the zucchini lengthwise. Scoop out the pulp and chop it. (This is the hardest part, and I’ve never come up with an easy way to do it.).
In a large skillet, heat the olive oil over medium-high heat. Add the scallions and garlic, and saute for 3 minutes. The add the zucchini pulp and saute another 3 minutes. Drain the mixture in a colander and set aside.
In the same skillet saute the turkey until it is cooked. Drain it in the colander with the zucchini pulp.
Pour the tomato sauce into the bottom of a 9×13 inch baking dish. Place the zucchini boats in the sauce.
In a large bowl, combine the turkey-zucchini mixture, the egg, breadcrumbs, crushed red pepper, basil and oregano, or any other combination of Italian seasonings you prefer. (You can also use seasoned breadcrumbs if you like.) Mix well and spoon into the zucchini boats. Top with parmesan cheese.
Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 20 minutes more.
Servings: 6-8
Time preparation: 40 min.
Time total: 90 min.