Turkey Stuffed Zucchini

A few nights ago I made turkey stuffed zucchini. It was pretty good, so I thought I'd share the recipe.

You'll need:
4 medium zucchinis
1 tsp butter
1/2 small onion finely diced
1 shallot minced
3 cloves garlic crushed
1 oz white wine
1 lb ground turkey
1 large egg white
1/4 cup grated parmesean cheese
1 cup fat free chicken broth
2 tbsp whole wheat seasoned bread crumbs
1 tsp paprika
1 tsp rosemary
1 tsp garlic powder
salt and pepper

Preheat oven to 400. Cut zucchini in half lengthwise and scoop out the flesh. Arrange in a baking dish. Chop the flesh into small pieces. In a large sauté pan on medium low, melt butter and add onion, shallot and garlic. Cook 2 – 3 minutes or until onions are translucent. Add chopped zucchini and a pinch of salt, cook 2 – 3 minutes. Add wine and cook until it reduces. Add turkey and season with salt and pepper. Cook until turkey is white while breaking it up into small pieces. Add paprika, rosemary, garlic powder and basil. Mix well and cook another minute. Place turkey mixture into a large mixing bowl and set aside. When cooled, add parmesan cheese and egg white, mix well. Fill hollowed zucchinis with the mix, pressing firmly. Top with bread crumbs. Pour chicken broth in bottom of baking dish and cover tightly with foil. Bake for 35 minutes. Makes 4 servings.

You really don't need to preheat the oven right away, it took me forever to scoop out the insides of the zucchini and prep everything else. It was definitely not an incredibly fast meal, but you could do some of the prep the night before or just take your time cooking. It's super healthy though (like literally 250 calories for 1 serving - 2 zucchini halves) and then we added some fruit on the side.