Italian Turkey-Stuffed Zucchini

• 2 medium zucchini
• Olive oil-flavored vegetable cooking spray
• 1/4 cup chopped onion
• 1/2 teaspoon minced garlic
• 1/4 pound freshly ground raw turkey
• 1 ounce lean cooked ham, chopped
• 1/4 cup fine, dry breadcrumbs
• 1/4 teaspoon dried basil
• 1/8 teaspoon pepper
• 1/8 teaspoon dried crushed red pepper
• 2 tablespoons grated Asiago cheese, divided
• 1 cup commercial low-sodium spaghetti sauce

1. Cut zucchini in half lengthwise, leaving stems intact. Carefully remove pulp, leaving 1/4-inch-thick shells. Dice pulp, and set aside; reserve shells.
2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini pulp, onion, and garlic; saute 5 minutes. Transfer zucchini mixture to a medium bowl, and set aside.
3. Combine turkey and ham in skillet; cook over medium heat until turkey is browned, stirring until it crumbles. Combine turkey mixture, zucchini mixture, breadcrumbs, basil, peppers, and 1 teaspoon cheese, stirring well. Spoon turkey mixture evenly into reserved zucchini shells. Spoon spaghetti sauce into bottom of an 8-inch square baking dish; place stuffed zucchini shells over sauce. Sprinkle remaining cheese evenly over zucchini shells. Cover and bake at 350u0b0 for 30 minutes. Uncover and bake an additional 20 minutes.

zucchini, olive oil, onion, garlic, turkey, lean cooked ham, breadcrumbs, dried basil, pepper, red pepper, cheese, sauce

Taken from www.myrecipes.com/recipe/italian-turkey-stuffed-zucchini (may not work)