Servings: 3 Total time: 45 min
3 Zucchini, medium
8 ozs Extra Lean Ground Turkey
1 1/2 Garlic Cloves, minced
2 tsp Italian Seasoning
1/2 cup Marinara Sauce
1/4 cup Mozzarella Cheese, Part Skim Milk, grated
1/2 cup Mushrooms, thinly sliced
1/2 Green Bell Pepper, chopped
3 tbsps Red Onion, chopped
Preheat the oven to 375ºF and line a baking sheet with parchment paper.
Scoop the seeds out of the zucchini and discard. Place the zucchini on the prepared baking sheet cut side up.
In a pan over medium-high heat brown the ground turkey. Drain the excess dripping from the pan. Add the garlic and Italian seasoning and cook for another minute. Add the tomato sauce and stir to combine.
Divide the turkey mixture between the scooped-out zucchini. Top with cheese, mushrooms, bell pepper, and onions. Bake for 23 to 25 minutes or until the cheese has melted and the zucchini is tender. Divide between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is two zucchini boats.
Dairy-Free: Use dairy-free cheese.