Recipe: Zucchini Boats Stuffed with Turkey (using ground tukey and bread crumbs)

ZUCCHINI BOATS STUFFED WITH TURKEY

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 use
4 cloves garlic, minced
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 cup reduced sodium marina sauce, divided use
1 lb. ground dark turkey
2 Tbsp. whole-wheat bread crumbs
4 medium zucchinis, halved lengthwise

Preheat oven to 400 degrees F. Spray a 13x9x2-inch baking dish with cooking spray.

In large mixing bowl, mix onion, parsley, Italian seasoning, egg, 2 tbsp. cheese, garlic, salt, pepper and 2 tbsp. marinara sauce 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 1/4-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 1/2 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

Source: The American Institute for Cancer Research (AICR)