Stuffed Zucchini with Turkey Sausage Recipe

Stuffed Zucchini with Turkey Sausage Recipe Healthy Recipe

4 Servings 55 min Cook

Macros/Serving: 409 Calories
Tags: | appetizers

Ingredients

1 1/2 Tbsp, chopped Basil
3/4 Cup, grated Parmesan Cheese
2 Tsp Pepper
1 Lb Ground Turkey
2 Medium whole (2-3/5" dia) Tomatoes
1 Large Zucchini
3 Cloves, minced Garlic
1 Fl oz White Wine
1/2 Cup, pieces or slices Mushrooms
2 Tsp Salt
3 Tbsp Olive Oil
1 Extra large Egg
1 Tsp Rosemary
1/2 Cup, chopped Onions

Directions

Cut zucchini in half lengthwise.

Scoop out insides, leaving shells about 1/4 inch thick.

Reserve about half of the insides.

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.

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.

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.

MEAL INSPIRATION