Andrew loves zucchini, so I was on the lookout for a good recipe that called for it.  I came across this recipe on one of my favorite blog sites, http://annies-eats.com.  The outcome was very yummy and the turkey almost tasted like sausage because of all the strong flavors.  In fact, I think I am going to use this turkey mixture as a substitute for sausage in other recipes from now on! I also think this mixture would be amazing for stuffed mushrooms.  Perhaps you will see a blog update in the near future with that experiment! 

I made this recipe as a main dish, but after eating it I think it's better as an appetizer or side dish to another meal.  Even though it has meat inside, we found ourselves wanting something else to go with it. I also think some plain yogurt would be a delicious addition to the top.  Yum!

  • 2 zucchinis (about 6 inches long)
  • 2 tbsp olive oil
  • 1/2 onion, chopped
  • 5 cloves of garlic, minced 
  • 1/2 cup mushrooms, chopped
  • 1 pound of 99% fat free ground turkey 
  • 2 tbsp dry white wine
  • 2 large tomatoes, seeded and chopped
  • 3 tbsp fresh basil, chopped 
  • 1 tsp fresh rosemary, minced
  • 1/4 cup Galaxy Nutritional Foods Rice Grated Topping, Parmesan Flavor
  • 1 egg, lightly beaten 
  • 1 tsp salt
  • 1/2 tsp pepper

Preheat the oven to 375 degrees.  Cut the zucchini in half lengthwise and scoop out the seeds and insides, leaving the shell about 1/4 inch thick. Save the soft part of insides of one of the zucchini and set aside. 

Prepare all your other ingredients.  Chop the onion, mince the garlic, chop the mushrooms, herbs, etc.  

Heat 1 tablespoon of olive oil in a medium skillet over medium high heat.  Saute the onions and garlic for a few minutes, until the onions are soft and translucent. After the onions are soft, add the mushrooms and zucchini insides.  Saute for a couple of more minutes until the mushrooms are soft.  Set aside 

In another medium sized skillet, heat 1 tablespoon of oil over medium high heat. Saute the ground turkey until its white and cooked through.  Make sure to break up the turkey into tiny ground pieces.  After the turkey has cooked, add the onion and mushroom mixture and stir well.  Then add the wine, tomatoes, and herbs to the skillet as well. Stir and cook the mixture for another minute or two. Remove the pan from the heat and let the mixture cool for a few minutes. 

Once the mixture has cooled a little bit, add the egg, parmesan topping, salt, pepper and stir well.  Scoop the turkey mixture into the zucchini halves.  Pour water into the baking sheet so its about 1/4 inch high.  Put the stuffed zucchini on the baking sheet and put in the oven for 40 minutes, or until the stuffing is golden brown.  Serve immediately and enjoy this very healthy dish! 
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