3mediumzucchini, washed, ends cut and halved lengthwise
1tablespoonolive oil
1⁄3cuponion, chopped
1⁄4cupcelery, chopped
1⁄2cupred pepper, chopped
1cupbutton mushroom, chopped
2largegarlic cloves, pressed
2cupscooked turkey, cubed
1 1⁄2cupsmarinara sauce
1tablespoonitalian seasoning
3⁄4cupsharp white cheddar cheese, grated
1⁄4cuppanko breadcrumbs
1tablespoonparsley, chopped
1⁄4teaspoonsea salt (to taste)
1⁄4teaspoonblack pepper (to taste)
1⁄2cupparmesan cheese, finely grated
1⁄4teaspoonsmoked paprika
NUTRITION INFO
Serving Size: 1 (277) g
Servings Per Recipe:6
Calories: 295.6
Calories from Fat 126 g43 %
Total Fat 14 g21 %
Saturated Fat 6 g30 %
Cholesterol 58.9 mg 19 %
Sodium 654.4 mg 27 %
Total Carbohydrate18.3 g 6 %
Dietary Fiber 3.5 g14 %
Sugars 9.8 g39 %
Protein 24.1 g 48 %
DIRECTIONS
Preheat oven to 375ºF/190ºC and lightly grease a baking dish: set aside.
Slice zucchinis in half lengthwise and scoop the flesh out with a melon baller, leaving about ¼-inch from the edges – reserve the flesh for other recipes. Place zucchini boats on the prepared baking dish; set aside.
In a medium saucepan over medium heat, add oil and when hot, add onions and celery; sauté for 3 minutes. Add red peppers and sauté for 2 minutes. Stir in mushrooms and cook for 4 minutes. Add garlic and quickly sauté for 1 minute. Add cooked turkey, marinara sauce, Italian seasoning and sharp Cheddar cheese; stir until the ingredients are well blended.
Remove from the heat and add breadcrumbs and parsley; stir well and taste and adjust if necessary.
Evenly stuff the prepared zucchini half cavities. Sprinkle on Parmesan cheese to cover the filling and dust with smoked paprika. Wrap the dish with foil and transfer to the preheated oven; bake for 35 minutes.
25 minutes later, remove the foil and continue baking for the remaining 10 minutes.
Remove from the heat and let it sit 5 to 10 minutes before serving. Yields 6 zucchini halves.