| |
| INGREDIENTS |
|
2
|
large zucchini, halved lengthwise
|
|
1 lb
|
Italian turkey sausage (sweet or mild, your preference), cooked and crumbled
|
|
1/3 cup
|
lowfat sour cream
|
|
1/2 cup
|
marinated coarsely chopped artichoke hearts
|
|
1/4 cup + 2 tbsp
|
grated parmesan, divided
|
|
1 tsp
|
dried oregano
|
|
1/2 tsp
|
salt
|
|
1/4 tsp
|
pepper
|
|
2 tbsp
|
Italian breadcrumbs
|
|
|
|
| RECIPE |
- Preheat oven to 400 degrees F.
- Using a melonballer, scoop out seeds from center of each zucchini making 4 boats, set aside in a 9x13 glass baking dish.
- In medium bowl, combine cooked turkey sausage, sour cream, artichoke hearts,1/4 cup parmesan, oregano, salt and pepper. Mix gently to combine and spoon into zucchini boats; sprinkle with breadcrumbs and remaining parmesan.
- Bake for 10-12 minutes or until golden brown and zucchini is tender.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 boat
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
350 |
|
| Total Fat |
18 g |
|
| Sodium |
1,440 mg |
|
| Total Carbohydrates |
11 g |
|
| Fiber |
2 g |
|
| Protein |
35 g |
|
|
|
