Instructions
- Cut zucchini in half lengthwise; cut a thin slice from the bottom of each one with a sharp knife to allow the zucchini to sit flat.
- Scoop out pulp, leaving ¼-in. shells. Set the pulp aside.
- Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
- In a large skillet, cook ground turkey and onion over medium heat until meat is no longer pink; drain. Remove from the heat.
- Mix zucchini pulp, beaten egg, spaghetti sauce, mushrooms, tomato, salt, pepper, and cooked ground turkey in a large bowl.
- Spoon about ¼ cup of mixture into each shell.
- Bake uncovered for 20 minutes at 350º F or until brown.
Nutrition Facts: (per serving)
Calories: 219
Carbohydrates: 15g
Protein: 35g
Total Fat: 3g
Sugar: 8g
Makes 4 Servings
Time Frame:
Pre-op: Okay
Post-op: Phase 4
