Low Carb Stuffed Zucchini with Turkey Sausage

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Recipe makes 4 Servings

Sorry! Nutrition Information not available for this recipe.

.

Ingredients: 1 zucchini about 12" or 6 medium ones 3 T olive oil 1/2 cup chopped onion 3 cloves garlic, minced 1/2 cup chopped mushrooms 2 T dry white wine 1 lb ground turkey 2 diced tomatoes 3 T chopped fresh basil 1 t chopped fresh rosemary 3/4 cup grated Parmesan cheese 1 egg, lightly beaten 2 t 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 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.

• In a separate skillet heat a Tbsp 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 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.

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