Stuffed Zucchini

This recipe comes from Simply Recipes. I have liked every recipes I’ve used from her blog so far (a total of two are three, ha!). I changed a few things about the original recipe, including using a can of diced tomatoes instead of fresh, dried instead of fresh herbs, and a different amount of zucchini each time! Here’s the original recipe http://www.elise.com/recipes/archives/005289stuffed_zucchini_with_turkey_sausage.php My brother may move out soon and has requested I give him this recipe. While it's not hard, I don't call this is a fast recipe (because it isn't!). However, anything that's requested again must be good!

Ingredients:
About 6 medium size zucchinis
3 tablespoons olive oil
½ cup chopped onion (about ½ a good sized one chopped)
3 cloves garlic, minced
½ c chopped mushrooms (I like mine finely chopped, and I really like mushrooms, so I used about six)
2 tablespoons dry white wine
1 pound ground turkey
1 14 oz can no-salt added diced tomatoes
1 tablespoon dried basil
About ¼ teaspoons dried rosemary
¾ cup Parmesan cheese
1 egg
About 2 teaspoons of salt and pepper

Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve all the 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. Remove from skillet.

Heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Cook until the ground turkey is lightly browned, about 6 minutes. Drain any excess fat. Stir in the onion and mushroom mixture. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. You can add the tomato juice from the can or not. I think I’ve done this recipe both ways and there’s not too big of a difference. Remove mixture from heat and set it aside.

When mixture has cooled a little, 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 for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.

Serves 4.
Nutritional Value per serving: 460 Cal, 35g Fat, 10.8g Sat Fat, 1515mg Sod, 5.5g Carb, 3.5g Sug, 1.75g Fib, 31g Protein

~Enjoy!