Italian Turkey Stuffed Zucchini

Ingredients

• 4medium zucchini
• 500 gextra-lean ground turkey (93%)
• 250 glow-sodium marinara sauce
• 2 tspItalian seasoning
• 80 gpart-skim mozzarella, grated
• 2½ tbspparmesan, grated
• 6 gfresh basil

Method

1. Preheat the oven to 200°C (400°F) with a rack in the centre.

2. Halve the zucchini lengthwise and scoop out the centres, leaving a 1 cm (1/2 inch) shell. Chop the scooped flesh.

3. Heat a large skillet over medium-high heat. Add the turkey, chopped zucchini and Italian seasoning and cook, breaking up the meat, until it reaches 74°C (165°F), about 7 minutes.

   7 min timer

4. Stir in the marinara and simmer for 1 minute.

   1 min timer

5. Lay the zucchini boats in a baking dish, fill with the turkey mixture and top with the mozzarella and parmesan.

6. Bake for 20 minutes, until the zucchini is tender and the cheese is golden.

   20 min timer

7. Scatter with torn basil and serve two halves per person.

Storing and reheating

Keeps 3 days.