Baked Stuffed Zucchini

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   Step 1 - Start with an extra large zucchini (like 3 - 4 pounds)! Line a glass Pyrex pan with foil. Coat the foil with Olive Oil (it prevents the zucchini from sticking). Step 2 - Cut the top of it off like you would a pumpkin and then scoop out all of the seeds. tep 3 - Have your filling already prepared. Sautee 16 oz of extra lean ground turkey. When fully browned and half a jar of organic Tomato & Basil pasta sauce and let simmer for 5 minutes. Step 4 - Also have your second layer of filling ready. Combine one egg, 2 cups of chopped spinach, 2 cups of ricotta, 1 cup of shredded Italian blend cheese (parmesan, asiago, romano, provolone and fontina - it comes already prepared) and 1/2 a cup of grated Parmesan in a mixing bowl until well blended. The egg is important! It helps to keep it all together. *You won't use all of it so just freeze what you have left over. Step 5 - Spoon in your first layer of filling. Step 6 - Spoon in the cheese filling. Fill to 1/4 inch below the top. Step 7 - Top with remaining pasta sauce. Step 8 - Top the pasta sauce with the 1 cup of remaining Italian blend cheese. Step 9 - Wrap the foil around the zucchini and cover it with an additional piece to cover any gaps in the foil. If you do not cover it completely the cheese will be overcooked.

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   Bake at 375 degrees for 1 1/2 - 2 hours. Depending on how soft you like zucchini. I bake mine for 2 hours because I like mine soft.

* Per serving · 4 servings · Values may vary.