3 medium zucchini
1 small onion, finely chopped
1 bell pepper, finely chopped
3 garlic cloves, minced
1 tbsp olive oil
1/2 tsp oregano, dried
1/2 tsp basil, dried
1/4 tsp thyme, dried
1/2 tsp salt
Ground black pepper, to taste
1 lb ground of either turkey, chicken or a meatless crumble
1/2 cup of vegetable broth
14 oz can of tomato sauce, low sodium
1 cup low fat mozzarella cheese, shredded
Prep zucchini by slicing in half and scooping out the seeds and core in the middle with a tablespoon or an ice cream/cookie scoop. Set aside.
Preheat oven to 400 degrees F, add 1/4 cup broth or water to 9x13 baking dish and lay zucchini in it. Set aside.
Preheat large skillet to medium heat and swirl oil to coat. Add onion, celery and garlic, sauté for 2 minutes, stirring occasionally.
Then add dried oregano, basil, thyme, salt and pepper, and sauté for 3 more minutes, stirring occasionally.
Add ground turkey and cook for 7 minutes, constantly stirring and breaking into small pieces.
Add broth and half can of tomato sauce. Stir, bring to a boil and simmer for a few minutes. Turn off heat.
Divide meat mixture between zucchini boats evenly, spoon remaining tomato sauce on top and sprinkle with cheese.
Bake for 25 minutes uncovered.
Remove from the oven, garnish with basil.