Ground Turkey and Zucchini Pizza Boats

Ingredients

• Ground turkey

  Poultry food products, raw

  8 oz or 228g

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Oregano

  Freshdirect

  2 tablespoon or 12g

Directions

1. Preheat the oven to 400° F and line a large rimmed baking sheet with parchment or a silicone liner.
2. Heat a sauté pan over medium-high and cook the ground turkey, breaking it up, until browned and cooked through. Drain any excess fat and set aside.
3. Halve each zucchini lengthwise. If any of the pieces rock, trim a thin slice from the bottom so it sits flat. Pat the cut sides dry and arrange on the prepared sheet, cut side up.
4. In a small bowl, combine the olive oil and minced garlic. Brush lightly over the cut sides of the zucchini, then season with salt and pepper. Spread marinara over each zucchini half, leaving a small rim bare.
5. Sprinkle the zucchini evenly with the mozzarella, then the Parmesan. Top with the cooked turkey, pressing lightly so it adheres.
6. Bake until the zucchini is tender-crisp and the cheese is melted, 12–18 minutes depending on desired doneness.
7. Remove from the oven and finish with chopped oregano. Serve warm.