Stuffed Zucchini with Turkey Sausage Recipe

Ingredients

• Basil

  Fresh

  3 tbsp, chopped or 8g

• Parmesan cheese

  Low sodium

  ¾ cup, grated or 75g

• Pepper

  Spices, black

  2 tsp or 4g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Garlic

  Raw

  3 cloves, minced or 9g

• White wine

  Alcoholic beverage, table

  1 fl oz or 29g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Salt

  Table

  2 tsp or 12g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Onions

  Raw

  ½ cup, chopped or 80g

Directions

1. Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.
2. Heat 2 Tbsp of olive oil in a skillet on medium high heat. Saut onion and garlic until soft. Add mushrooms and reserved zucchini insides, and saut another 2 minutes.
3. In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.
4. When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees F for 40 minutes, or until golden brown. Remove zucchini from pan and serve while hot.

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