Low Carb Stuffed Zucchini with Turkey Sausage

 

		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		Nutrition Information: Recipe makes 4 Servings Sorry! Nutrition Information not available for this recipe.
	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 375oF for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.

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