Stuffed Zucchini

I’ve been using zucchini a lot lately.  It’s a favorite summer vegetable of mine.  This is a great and healthy meal to make with this versatile vegetable.

The idea for this dinner has to be credited to Pinterest again.  (Man, I really am digging that site!)  Here’s what inspired me.

Preheat your oven to 400º.

• Start by cutting the ends off of 4 zucchini and slicing them in half lengthwise.

• Scoop out the flesh and seeds with a spoon.  (Save everything though!)

• Place the hollowed-out zucchini into a baking dish.  (I had to use 2 to fit all the zucchini.)

• Chop up the flesh/seeds from the zucchini.

• Mince up 1 shallot.

• Chop 1/2 of an onion.

• Crush 5 cloves of garlic.

• Heat a large skillet over medium heat.
• Melt 1 tablespoon of butter.

• Add the shallot, onion, and garlic.

• Cook until translucent (about 6 minutes).
• While you’re waiting, chop up some fresh rosemary.

• Once everything in the skillet is tender, add the flesh/seeds from the zucchini.

• Season with salt and cook for about 4 minutes.
• Add about 1/8 cup white wine.

• Let the wine cook until it reduces.

• Get the spices you’ll need together while the wine reduces (garlic powder, marjoram, and paprika).

• Add 1 package of ground turkey and season with s&p.

• Break the turkey up with a wooden spoon and cook until browned.
• Add the fresh rosemary.

• Add a good sprinkle of each of the 3 spices (anywhere from 1-2 teaspoons each).

• Mix well and cook for another 2 minutes.
• Add about 1/3 cup of grated parmesan cheese.

• Stir to combine.  Remove from the heat.

• Let the turkey cool.  Once it’s cooled, fill each of the zucchinis with the turkey mixture.

• Sprinkle the top of each zucchini with a little panko.

• Add a little chicken broth to the bottom of the baking dish(es) (just enough to cover the bottom).

• Cover the baking dish(es) with tin foil.

• Place in the oven and bake until the zucchini is tender, about 30 minutes.

Next time, I may decrease the cooking time a little.  The zucchini was super tender, a little too much so for my taste.  I also would probably omit the panko.  It just wasn’t necessary.  Other than that, this was yummy!  (And I got the use my marjoram, which I rarely do!)  Enjoy!