Italian Turkey-Stuffed Zucchini

Ingredients

• 2 tablespoons asiago cheese divided grated
• 1 ounce ham lean cooked chopped
• 0.3 teaspoon basil dried
• 0.3 cup breadcrumbs dry fine
• 0.5 teaspoon garlic minced
• 0.3 cup onion chopped
• 0.1 teaspoon pepper 
• 0.1 teaspoon pepper dried red crushed
• 1 cup commercial spaghetti sauce low-sodium
• 0.3 pound turkey raw freshly ground
• 2 medium zucchini 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

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.
3. Add zucchini pulp, onion, and garlic; saute 5 minutes.
4. Transfer zucchini mixture to a medium bowl, and set aside.
5. Combine turkey and ham in skillet; cook over medium heat until turkey is browned, stirring until it crumbles.
6. 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.
7. Sprinkle remaining cheese evenly over zucchini shells. Cover and bake at 350 for 30 minutes. Uncover and bake an additional 20 minutes.