Stuffed Zucchini Boats 

Ingredients

• 4 medium zucchini
• 1 pound ground turkey breast
• ½ cup chopped onion
• 1 egg, beaten
• ½ lb sliced mushrooms
• 1 large tomato, diced
• ¾ cup spaghetti sauce
• ¼ cup seasoned whole wheat bread crumbs
• ¼ tsp salt
• ¼ tsp pepper
•  1 cup (8 ounces) shredded low fat mozzarella cheese

Directions

1. Cut zucchini in half lengthwise; cut a thin slice from the underside of each with a sharp knife to allow zucchini to sit flat
2. Scoop out pulp, leaving ¼ inch shells. Set pulp aside
3. Place shells in an ungreased, 3-qt microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside
4. In a large skillet, cook ground turkey and onion over medium heat until meat is no longer pink; drain. Remove from the heat
5. In a large bowl mix together zucchini pulp, beaten egg, spaghetti sauce, bread crumbs, mushrooms, tomato, salt, pepper, ½ cup cheese, and cooked ground turkey
6. Spoon about ¼ cup mixture into each shell
7. Sprinkle with remaining cheese
8. Bake uncovered for 20 minutes at 350 degrees F or until brown

Serving Size: 1 boat; Yields: 8
Nutrition Facts: 195 calories, 18g protein, 16g carbs, 4g fiber, 8g fat