Bramble's Turkey-Stuffed Zucchini Boats

Ingredients

• 4 medium zucchini
• 12 ounces lean ground turkey
• 1/3 cup finely chopped onion
• 1 cup finely chopped mushrooms
• 1 cup no-salt-added tomato sauce
• 1/2 teaspoons Italian seasoning
• 1/4 teaspoon garlic powder
• 1/3 cup whole-grain breadcrumbs
• 1 large egg, beaten
• 3/4 cup shredded reduced-fat mozzarella, divided
• Black pepper to taste

Directions

1. 1

   Heat the oven to 375°F. Halve the zucchini lengthwise and scoop out the centers, leaving sturdy shells. Chop 1 cup of the zucchini flesh.

2. 2

   Place the shells cut-side up in a baking dish with 2 tablespoons water. Cover and bake for 10 minutes; drain any liquid.

3. 3

   Meanwhile, cook the turkey and onion in a skillet until the turkey reaches 165°F. Add the mushrooms and chopped zucchini and cook until tender. Remove from the heat.

4. 4

   Stir in the tomato sauce, seasonings, breadcrumbs, egg, and half the mozzarella. Fill the zucchini shells and top with the remaining cheese.

5. 5

   Bake uncovered for 18 to 22 minutes, until the boats are tender and the filling is hot.