Lasagna-Stuffed Zucchini

2

small zucchini (about 2 inches in diameter)

1

cup cooked crumbled Italian turkey sausage

1

cup garlic-and-herb tomato pasta sauce

1

cup shredded Italian cheese blend (4 oz)

1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

2 Cut zucchini into 2-inch pieces. With small scoop or spoon, scoop out small portion of zucchini in center of each slice to make room for filling.

3 In small bowl, stir together sausage and pasta sauce. Spoon 1 tablespoon mixture into each zucchini slice; top evenly with cheese. Place on cookie sheet.

4 Bake 20 minutes or until zucchini is tender and cheese is golden brown.