Stuffed Zucchini with Turkey Sausage
The recipe Stuffed Zucchini with Turkey Sausage can be made in about 1 hour and 5 minutes. One serving contains 351 calories, 37g of protein, and 19g of fat. This gluten free recipe serves 4. Head to the store and pick up egg, mushrooms, pepper, and a few other things to make it today. It works well as a rather pricey main course. If you like this recipe, you might also like recipes such as Spiralized Zucchini, Quinoan and Turkey Sausage Stuffed Peppers, Spiralized Zucchini, Quinoan and Turkey Sausage Stuffed Peppers, and Sausage Stuffed Zucchini.
Instructions
Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.
Sauté onion, garlic, mushrooms, zucchini insides:
Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft.
Add mushrooms and reserved zucchini insides, and sauté another 2 minutes.
Brown the ground turkey: 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.
Make stuffing: Stir the onion and mushroom mixture in with the ground turkey.
Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer.
Remove mixture from heat and set it aside.
When mixture has cooled, add cheese, egg, salt and pepper.
zucchini shells and bake: 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°F for 40 minutes, until golden brown.
Remove zucchini from pan and serve while hot.