Becky's Stuffed Zucchini

Stuffed Zucchini

 

Ingredients

6 medium zucchini

3 tablespoons olive oil

1/2 cup chopped onion

2 garlic cloves, diced

1/2 cup mushrooms

2 tablespoons of white wine vinegar

2 tomatoes, diced 

1 cup of parmesan cheese 

1 cup of cheddar or mozzarella cheese 

1 egg, lightly beaten

2 teaspoons salt

2 teaspoons pepper

1-2 pound of lean ground turkey 

Directions

1. Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides. Lightly salt the inside of the shells.

2. Hear 2 Tbsp of olive oil in a skillet on medium high heat. Saute onion and garlic until soft and golden color. Add mushrooms and reserved zucchini insides. Saute another 2 min. Remove from skillet and set aside.

3. Heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the brown turkey, stirring only occasionally. Drain any excess fat. Stir in the onion and mushroom mixture. Add the vinegar. Stir in tomato, and cook 1 min. longer. Remove mixture from heat and set aside.

4. When mixture has cooled, add the 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 30 min., until lightly brown. Remove zucchini from pan and sprinkle with parmesan cheese.

Makes 12 half pieces or 24 quarter pieces.