4 zucchini
1 tsp. olive oil
1/2 lb. 99% lean ground turkey
1 cup mushrooms, diced
2 garlic clove, minced
1/2 tsp. oregano
1/2 tsp. basil
1 cup marinara sauce
4 tbsp. Parmesan cheese
8 tbsp. part skim shredded mozzarella cheese

4 zucchini 1 tsp olive oil 1/2 lb. 99% lean ground turkey 1 cup mushrooms, diced 2 garlic clove, minced 1/2 tsp oregano 1/2 tsp basil 1 cup marinara sauce 4 tbsp Parmesan cheese 8 tbsp part skim shredded mozzarella cheese

Preheat the oven to 400 degrees.

Heat the olive oil over medium high heat. Add the turkey, mushrooms, and garlic. Cook until turkey is fully browned, about 6-8 minutes. Season with salt and pepper.

Stir in the oregano, basil, and marinara sauce.

Meanwhile cut the zucchini in half and scoop out some of the center using a spoon or melon baller to create the “boat.” Place in a baking dish sprayed with cooking spray.

Fill the boats with the turkey and mushroom mixture.

Top each with 1 tbsp. of shredded cheese and 1/2 tbsp. Parmesan cheese.

Bake for 15-18 minutes until cheese is bubbling and zucchini is tender.