Stuffed Zucchini (serves 4)

• 2 zucchini (6 inches long, 3-4 inches diameter)
• 2 cups ground turkey meat
• 2/3 cup low-fat shredded mozzarella-provolone cheese blend
• Cooking spray
• 1 ½ cups spaghetti sauce
• 4 ½ ounces diced green chili peppers
• 1 medium onion, diced
• 3 Tbsp minced garlic
• 6-8 leaves fresh basil
• Handful fresh parsley

Directions:

1. Lightly coat a nonstick pan with cooking spray. Sauté onion (diced) and garlic over medium heat until translucent.
2. Add green chilies, diced herbs, and ground turkey until heated through (about 2 minutes).
3. Stir in spaghetti sauce until heated through (another 2 minutes).
4. Preheat oven to 375.
5. Cut both zucchini in half lengthwise and hollow out the halves (removing seeds, leaving a shell with the zucchini "meat" intact). Spray a baking dish with olive oil and place the zucchini halves in the dish.
6. Fill the halves each with 1/4 of the turkey mixture. Put in oven for 30 minutes, and then top with mozzarella cheese. Allow to bake for another 15 minutes.
7. To decrease the sodium in this dish, use a low-sodium spaghetti sauce.