Stuffed Zucchini – YUM!
* 6 medium zucchini
* Cut zucchini lengthwise into half. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.
*Heat 2 Tsp 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.
*In a separate skillet heat a Tsp of olive oil on medium high heat.
*Add the ground turkey. Lightly brown the turkey on both sides 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 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.