Main 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)
1 (8 oz.) container plain low-fat
yogurt

Cooking Preparation of the Recipe:

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. Saute turkey, onion, and garlic in margarine in skillet for 2 minutes. Add chopped pulp, tomato, parsley, salt, basil, and pepper. Saute 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. Yield: 4 servings.

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