Turkey Stuffed Zucchini

Turkey Stuffed Zucchini

Ingredients:
4 med. zucchini, halved lengthwise
1 lb. ground turkey
1/4 c. onion, chopped
1 garlic clove, minced
1 tbsp. margarine
1 sm. tomato, chopped (1/2 c.)
1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper
1/2 c. crunchy nut (cereal nuggets or Grapenuts)

Directions:
1 (8 oz.) container plain low-fat yogurt
Remove pulp from zucchini; chop and set aside. Parboil zucchini shells
in boiling water to cover for 1 minute. Drain and place in shallow
baking dish. Sautee turkey, onion, and garlic in margarine in skillet
for 2 minutes. Add chopped pulp, tomato, parsley, salt, basil, and
pepper.
Sautee about 5 minutes longer or until zucchini is tender. Add cereal
and 1/2 cup of the yogurt. Spoon into shells. Bake at 350 degrees for
10 to 15 minutes or until shells are tender. Serve with remaining
yogurt. Sprinkle with additional chopped parsley, if desired. Makes 4
servings.
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LO - CAL EGGPLANT