Stuffed Zucchini

I made this for dinner the other night and it was a big hit. I brought the leftovers to work and everyone wanted the recipe, so I thought I'd pass it along. It's pretty simple to make, nutritious, and affordable.

Ingredients:
1 lb. Ground turkey
3 large-ish zucchini
1-2 large leeks (or 1/2 large white onion)
1/3-1/2 cup marinara (spaghetti) sauce
1-2 tsp. Dried parsley
1-2 tsp. Dried basil
1-2 tsp. Garlic powder (or 2 large teeth of fresh garlic, pressed)
Grated 1-1.5 cups Mozzarella cheese
olive oil
Salt and Pepper to taste

1. Clean and slice the leek. Use only the bottom white part. Separate the slices into rings. If you can't find leeks, use 1/2 white onion
2. Drizzle 1 tbsp. olive oil into a large pan and sauteé the leeks until tender. Add the turkey, basil, parsley, and garlic powder and brown. Drain if desired to remove any excess fat (I don't- I figure it's turkey so it's not too bad anyway, and I like it a little juicier).
3. Add the marinara sauce. The mixture should should be moist, but not too runny. Add salt and pepper to taste. Cover and keep warm.
4. Slice the zucchini lengthwise and with a spoon carefully hollow out a bit of the center, removing the seeds. You want to make sure to leave as much of the flesh as possible.
5. Brush the zucchini VERY lightly with olive oil and place them side-by-side in a baking dish. Broil them for 5-10 minutes, or until tender (but not mushy).
6. Remove zucchini from oven and carefully fill them with the meat mixture. Cover with mozzarella and return to the oven (at 375-400 degrees) until the cheese starts to bubble and turn brown.
7. Remove, let cool, and enjoy!

I served this with garlic bread and an Italian-style green salad.