1 ¼ cups Walden Farms Tomato and Basil sauce
4 medium zucchini
1 tsp olive oil
1 cup mushrooms, finely diced
3 cloves garlic, crushed
½ cup diced green bell pepper
28 oz lean ground turkey or chicken
4 tsp nutritional yeast

Bring a large pot of water to boil.

Preheat oven to 400 degrees. Cut zucchini in half lengthwise and using a spoon or melon
baller, scoop out flesh, leaving ¼” thick. Chop the scooped out flesh of the zucchini in small
pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
Place ¼ cup of sauce in the bottom of a 9X12” baking dish, and place zucchini halves cut side
up.

In a large sauté pan, brown meat, breaking up as it cooks into smaller pieces until browned;
set aside. Heat oil on medium-low heat and add mushroom, garlic and bell pepper. Cook on a
medium-low heat for about 2-3 minutes, until garlic is translucent. Add chopped zucchini,
season with sea salt and pepper and cook about 2-3 minutes. Add meat back into the veggie
mix. Using a spoon, fill each hollowed zucchini with the cooked veggie and meat mixture,
pressing firmly. Top each with 2 tablespoons of sauce. Cover with foil and bake 35 minutes.

Remove foil and sprinkle with nutritional yeast.

Carb count: 4 grams

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