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4 large zucchinis, halved lengthwise
1 lb (2 c) lean ground turkey, or lean sausage, or turkey pepperoni
1/4 c onion (optional)
1-2 cloves fresh chopped/pressed garlic (to taste)
1 c pizza OR pasta sauce (We've been using the new Ragu kinds that are supposed to have a serving of veggies in 1/2 c., but any low calorie kind will do)
2 tablespoons grated parmesan
1/2 cup low-fat mozzarella cheese, shredded
Red pepper (optional)
Pre-heat oven to 400 degrees. Coat a 13×9 baking dish with non-stick cooking spray, or wipe with a little EVOO.
If you're using ground turkey/beef or sausage, cook with garlic, onions and seasonings. If you're not, you can simply sautee the garlic, and onions, and then chop your turkey pepperoni and add to the mixture.
While the meat is cooking, make the ‘zucchini boats’ by scooping the seeds from center of each zucchini half, using a spoon or melon baller. This will make 8 long ‘zucchini boats’. Set boats in baking dish, placing them side by side.
Once the meat is browned, add the sauce and parmesan cheese to the skillet, and simmer over medium heat for 5 minutes, or until the sauce has thickened up.
Spoon mixture into zucchini boats. Sprinkle mozzarella cheese over the top of each boat, you can sprinkle more parmasean on the top or add some turkey pepperoni to the top if you like.
Bake zucchini boats for 10 to 12 minutes, or until cheese is golden brown.