• 4 medium zucchini
  • 1 pound ground turkey
  • ½ cup chopped onion
  • 1 egg, beaten
  • ½ pound sliced mushroom
  • 1 large tomato, diced
  • ¾ cup spaghetti sauce
  • ½ cup seasoned whole wheat bread crumbs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup of shredded low fat mozzarella cheese


  1. Cut zucchini in half lengthwise; cut a thin slice form the bottom of each with a sharp knife to allow zucchini to sit flat.
  2. Scoop out pulp, leaving ¼ inch shells. Set pulp aside.
  3. Place shells in an ungreased 3-qt microwave safe dish.
  4. Cover and microwave on high for 3 mins or until crisp-tender; drain and set aside
  5. In a large skillet, cook ground turkey and onion over medium heat until no pink color remains; drain and remove from heat.
  6. In a large bowl, mix together zucchini pulp, beaten egg, spaghetti sauce, bread crumbs, mushrooms, tomato, salt, pepper, 2oz cheese and cooked ground turkey.
  7. Spoon about ¼ cup mixture into each shell
  8. Sprinkle remaining cheese on top of boats
  9. Bake uncovered for 20mins at 3500F or until brown