PIZZUCCHINI! I could seriously eat pizza EVERY.DAY.
But yeah…not so good for the waistline or digestive tract. 🙁
This recipe is a GREAT alternative if you’re craving the ooey-gooey goodness of pizza but still want to keep your nutrition in check. Plus you might not even notice you’re eating veggies! And it’s pretty darn simple too…if you can make spaghetti you can totally do this!!
INGREDIENTS:
1 lb. lean ground turkey
1 small onion, chopped
2 TBS Parmesan cheese
4-5 medium/large zucchini
Italian seasoning (basil, oregano)
shredded mozzarella cheese
DIRECTIONS:
Preheat the oven to 400. In a skillet cook the turkey and onions and sprinkle with a little bit of Italian seasoning. While the turkey is cooking cut 4-5 medium zucchini in half and scoop out the center seeds with a small spoon. Place the zucchini halves in a casserole size baking dish. When the turkey is done cooking add 1 jar of your favorite spaghetti sauce (avoid added sugar if you can) and 2 TBS grated Parmesan cheese. Spoon the mixture into the zucchini boats and sprinkle with a thin layer of mozzarella cheese. Cook for about 12-15 minutes.
One serving is 2 zucchini boats and is approximately 200 calories as long as you’re careful with the cheese. 🙂 I did have a little bit of turkey mixture left over which I’ll probably use up later with some spaghetti squash!
Amanda is a wife, toddler mom, PMAD survivor, certified nutrition and running coach, recovering perfectionist, and minimalist-in-training. Her mission in life is to help others get off the pity potty, embrace their own brand of weirdness, and get after their dreams. Proverbs 3:5-6