Stuffed Zucchini

It's the end of the squash season soon... but I had a big ol' zucchini on the counter so I made stuffed zucchini Sunday for dinner.

1 large zucchini
1 pound of ground turkey
2 large roma tomatoes, chopped
1 medium onion chopped
3 T minced garlic
Italian herb seasoning
Kraft type Parmesan cheese
No meat added spaghetti sauce (your favorite)

Cut zucchini in half lengthwise. If really long, cut each into 2 pieces. Scoop out the seeds and carve a well in each piece. Chop up any zucchini cut out for the well to use in the mixture.

Spray Pam or use olive oil in pan. Cook ground turkey until almost brown. Then add onion, zucchini, tomatoes, garlic, and sprinkle herb seasoning to taste. Saute all until soft and turkey is cooked. Then sprinkle some Parmesan cheese to taste and stir.

Preheat oven to 350 degrees.
Cover the bottom of a 9 x 13 glass baking dish with water.
Place welled out zucchini pieces in the pan and fill with cooked mixture.
Once filled, spoon your favorite vegetarian (no meat added) spaghetti sauce on top and sprinkle with parmesan cheese.

Bake for about 35-45 minutes until cheese melts and zucchini is cooked. [Use fork to pierce zucchini]


I served with size of thin whole grain spaghetti with some of the sauce I used and garlic bread.