Turkey Stuffed Zucchini Boats

By gnoll

Lexi recommended this recipe which she got from TastyKitchen: A Happy Recipe Community. Gayla first made it in Sept. 2013. It is very good!

Ingredients

• 3 whole zucchini
• 2 T olive oil, plus 1 T reserved
• 1/2 C onion, chopped
• 3 cloves garlic, minced
• 1 lb. ground turkey
• 3 T sherry wine
• 1 C fresh baby spinach
• 2 whole tomatoes, diced
• 1 T dried basil (if you have fresh, use it!)
• 1/2 t dried rosemary (if you have fresh, use it!)
• 1/4 t red pepper flakes
• 1 t salt
• 1/4 t pepper
• 3/4 C grated parmesan cheese (pus extra for sprinkling)
• 1 whole egg, lightly beaten

Preparation

Step 1

1, Preheat oven to 375 F. Fill a large baking dish with enough wter to just cover the bottom.
2. Cut the zucchini in half lengthwise, scooping out the insides & leaving the shells with 1/4 inch thick walls.
3. Heat 2 T of oil in a pan over medium-high. Saute the onion & garlic for about 2 minutes. Remove it from the pan & set aside.
4. In the same pan, heat 1 T of oil over medium high. Lightly brown the ground turkey for about 6 minutes, or until no longer pink. Drain excess fat.
5. Add the onion & garlic mixture to the ground turkey. Stir in the sherry wine, baby spinach, tomatoes, dried basil, dried rosemary, red pepper flakes, salt & pepper. Cook for about 2-3 minutes or until spinach has wilted. Remove pan from heat & cool (note: the cooling is a very important step!).
6. Once cooled, add the parmesan cheese & lightly beaten egg (you want the mixture nice & cool so that the egg doesn't cook).
7. Fill the zucchini shells with the turkey mixture & sprinkle the tops with extra Parmesan cheese. Place the zucchini boats in the baking dish.
8. Bake for 40 minutes or until golden brown.