Ingredients
4mediumzucchini
1tspbutter
½smallonion,finely diced
1shallot,minced
3cloves garlic,crushed
1ozwhite wine
1 ⅓lbsground turkey,99% fat free
1largeegg white
¼cupParmesan cheese,grated
1cupchicken broth,fat free
2tbspwhole wheat breadcrumbs,seasoned
1tsppaprika
1tsprosemary,fresh chopped
1tspgarlic powder
1tspmarjoram
1tspdried basil
salt and fresh pepper
Preparation
Preheat oven to 400 degrees F.
Cut zucchini in half lengthwise and, using a spoon or melon baller, scoop out flesh, leaving ¼-inch thick.
Arrange in a baking dish.
Chop the scooped-out flesh of the zucchini in small pieces.
In a large saute pan, melt butter and add onion, shallot, and garlic.
Cook on a medium-low flame for about 2 to 3 minutes, until onions are translucent.
Add chopped zucchini and season with a pinch of salt, cook about 2 to 3 minutes.
Add wine and cook until it reduces.
Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces.
Add paprika, rosemary, garlic powder, marjoram and basil.
Mix well and cook another minute.
Place turkey meat in a large mixing bowl and set aside to cool.
When cooled, add parmesan cheese and egg white, mix well.
Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs.
Place chicken broth in bottom of the baking dish and cover tightly with foil.
Bake for 35 minutes.
Serve and enjoy!
