Stuffed Zucchini Boats

I wasn't sure how this one was going to turn out, but I was gratefully happy with the results. I based this recipe off of one I found on cooks.com but I added a few things and it was pretty good.

Stuffed Zucchini Boats
4 zucchini squash (approx. 7 inches long) (I had one huge zucchini, so that is what I used.)
1 lb. ground turkey
1 med. onion, finely chopped
1-2 grated carrots
1 clove garlic, finely chopped
1/2 tsp. basil
1/4 tsp. oregano
1 tsp. Worcestershire sauce
1/2 cup bread crumb
1 cup mozzarella or Monterrey Jack cheese

Cut squash in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle of squash, making sure not to take out too much.
Brown meat, onion carrot, and garlic in Teflon pan until no longer pink. Drain, add basil, oregano and Worcestershire sauce. Stir in bread crumbs. Fill up boats with meat mixture and arrange in glass baking dish. Top with cheese. Tent foil over the top and bake at 325 degrees for 50 to 60 minutes, or until squash is tender.