* 6 medium zucchini
* 3 tsp olive oil
* 1/2 cup chopped onion
* 3 cloves garlic, minced
* 1/2 cup chopped mushrooms
* 1 tsp vinegar
* 1 lb ground turkey
* 2 diced tomatoes
* 3 tbsp chopped fresh basil
* 1 tbsp chopped fresh rosemary
* 1 egg, lightly beaten
* 2 tsp sea salt & pepper

Directions:

* 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.