4 Servings 45 min Cook
2 Medium Zucchini
1 Cup Ricotta Cheese
1 Egg Organic, Cage-Free, Omega-3 Grade A Large Brown Eggs
1 1/2 Tbsp Parsley
1 Dash Pepper
1 Dash Salt
1 Cup, shredded Mozzarella Cheese
1/4 Cup, grated Parmesan Cheese
2 Tsp Olive Oil
16 Oz Ground Turkey
1 Cup Pasta Sauce
3/4 Tbsp, chopped Basil
Preheat oven to 400 degrees F.
Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.
Set aside
In a mixing bowl stir together ricotta cheese, egg, and 1 1/2 tbsp of the parsley.
Season lightly with salt and pepper.
Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese.
Set aside
Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat.
Crumble turkey into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned.
Stir in marinara sauce and 1 tbsp of the basil, remove from heat
To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans.
Divide cheese mixture among zucchini spooning about 2 1/2 tbsp into each, then spread cheese mixture into and even layer.
Divide sauce among zucchini adding a few heaping spoonfuls to each.
Cover baking dishes with foil and bake in the preheated oven 30 minutes.
Remove from oven, sprinkle tops with remaining 1/2 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes.
Sprinkle tops with remaining 1/2 tbsp of fresh basil and parsley and serve warm.
