Ingredients
6 medium zucchini1 pound lean ground turkey1 small onion, chopped1 celery rib, chopped1 garlic clove, minced1-1/2 teaspoons Italian seasoning3/4 teaspoon salt1/4 teaspoon cayenne pepper1/4 teaspoon paprika1 cup salad croutons, coarsely crushed1 cup shredded part-skim mozzarella cheese, divided
Preparation
Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp.
In a large skillet, cook turkey, onion, celery, garlic and seasonings over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles. Stir in croutons, 1/2 cup cheese and zucchini pulp. Spoon into zucchini shells.
Transfer to two ungreased 13x9-in. baking dishes; add 1/4 in. water. Bake, covered, 30-35 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes or until cheese is melted.
