Stuffed Zucchini with Turkey Sausage Recipe

Ingredients

• Basil

  Fresh

  3 tbsp, chopped or 8g

• Parmesan cheese

  Shredded

  ¾ cup or 60g

• 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 the zucchini in half lengthwise and scoop out the insides, leaving shells about 1/4 inch thick. Reserve half of the insides.
2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté for another 2 minutes.
3. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey and lightly brown, stirring occasionally, for about 6 minutes. Stir in the onion and mushroom mixture, add the wine, tomato, basil, and rosemary, and cook for 1 more minute. Drain any excess fat and remove from heat.
4. Once the mixture has cooled, add the cheese, egg, salt, and pepper. Fill the zucchini shells with the mixture.
5. Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake at 375°F for 40 minutes, or until golden brown. Serve hot.

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