Turkey Stuffed Zucchini Boats

1 teaspoon olive oil

½ large onion, diced

2 garlic cloves

¾ pound ground turkey

4 zucchini, each about 6 to 7 inches long

1 egg, beaten

⅓ cup seasoned bread crumbs

1 tablespoon dried basil or oregano

1 can (15 ounces) diced tomatoes, drained

1 cup grated mozzarella cheese

Heat oven to 350 degrees.

Heat the olive oil in a large skillet and saute the onions and garlic. Add the ground turkey and continue to cook until the turkey is browned and fully cooked. As the turkey cooks, make sure to break up the meat into small clumps. Meanwhile, cut each zucchini in half lengthwise. Using a spoon, scrape out the center pulp of each zucchini half. Discard the pulp. Place the zucchini halves, with the hollowed out portion facing up, in a rectangular glass baking dish. When the turkey is browned, remove from heat and add the beaten egg, bread crumbs, seasoning and drained diced tomatoes. Spoon the turkey mixture into each zucchini half. Sprinkle with mozzarella cheese.Cover pan with foil and bake 25 minutes; remove foil and bake an additional 5 minutes.Serves four to six.Cook#146;s note: These can be assembled several hours in advance and refrigerated. If refrigerated, increase cooking time 5 or so minutes so that the boats are hot and bubbly.