Italian Turkey-Stuffed Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 medium zucchini |
olive oil-flavored vegetable cooking spray |
1/4 cup chopped onion |
1/2 teaspoon minced garlic |
1/4 pound freshly ground raw turkey |
1 ounce lean cooked ham, chopped |
1/4 cup fine, dry breadcrumbs |
1/4 teaspoon dried basil |
1/8 teaspoon pepper |
1/8 teaspoon dried crushed red pepper |
2 tablespoons grated asiago cheese, divided |
1 cup commercial low-sodium spaghetti sauce |
Directions:
1. Cut zucchini in half lengthwise, leaving stems intact. Carefully remove pulp, leaving 1/4-inch-thick shells. Dice pulp, and set aside; reserve shells.
2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini pulp, onion, and garlic; saute 5 minutes. Transfer zucchini mixture to a medium bowl, and set aside.
3. Combine turkey and ham in skillet; cook over medium heat until turkey is browned, stirring until it crumbles. Combine turkey mixture, zucchini mixture, breadcrumbs, basil, peppers, and 1 teaspoon cheese, stirring well. Spoon turkey mixture evenly into reserved zucchini shells. Spoon spaghetti sauce into bottom of an 8-inch square baking dish; place stuffed zucchini shells over sauce. Sprinkle remaining cheese evenly over zucchini shells. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 20 minutes.
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