turkey-stuffed zucchini

I've been getting most of my protein from lean turkey meat lately. It's delicious as sausage, taco meat, mixed with rice. So many options, and here is another one, thanks to Skinny Taste. Zucchini (another favorite of mine) stuffed with seasoned turkey. Sounds like a perfect, healthy dinner. I bet some marinara sauce would taste good drizzled over this. Yum.


Ingredients: 

• 4 (6 oz each) medium zucchini
• 1 tsp butter
• 1/2 small onion, finely diced
• 1 shallot, minced
• 3 cloves garlic, crushed
• 1 oz white wine
• 1.3 lb (20.8 oz) ground turkey (99% fat free)
• 1 large egg white
• 1/4 cup grated parmesan cheese
• 1 cup fat free chicken broth
• 2 tbsp whole wheat seasoned breadcrumbs
• 1 tsp paprika
• 1 tsp fresh chopped rosemary
• 1 tsp garlic powder
• 1 tsp marjoram
• 1 tsp dried basil
• Salt and fresh pepper

Directions:Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.

In a large saute pan, melt butter and add onion, shallot and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine andcook until it reduces. Add ground turkey and season with salt and pepper, cookinguntil turkey is white, breaking up in smaller pieces. Add paprika, rosemary, garlic powder, marjoram and basil. Mix well and cook another minute.

Place turkey meat in a large mixing bowl and set aside to cool. When cooled, addparmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes.


[recipe and photo via Skinny Taste]