New Recipe: Baked Stuffed Zucchini

Happy Tasty Tuesday!

I'm back on my blogging game after a couple days vacation. Since I haven't been doing much cooking this week (but a whole lot of unhealthy eating), this recipe is brought to you by my friend Christina. She is the girl I always turn to when I need a healthy alternative to a meal and after this past weekend that was filled with many unhealthy calories it is time for a detox, so this recipe comes at the perfect time. These stuffed zucchinis are filled with delicious spices and fresh ingredients that add so much flavor to the dish.

Ingredients:

• 4 medium zucchinis
• 1 tsp olive oil
• 1/2 small red onion, diced
• 2 stalks of green onion, minced
• 3 cloves crushed garlic
• 1 oz white wine
• 1lb ground turkey (99% fat free)
• 1 large egg white
• 1/4 cup grated parmesan cheese
• 1/4 cup mozzarella cheese
• 1 cup fat free chicken broth
• 1/4 cup whole wheat seasoned breadcrumbs
• 1tsp paprika
• 1 tsp fresh chopped rosemary
• 1 tsp garlic powder
• 1 tsp marjoram
• 1 tsp dried basil

Directions: 

• Preheat oven to 400 degrees.
• Cut zucchini in half, lengthwise and scoop out the insides leaving 1/3" thick baking dish.
• Chop the scooped out flesh of the zucchini into small pieces.
• In a large skillet, add olive oil, red onion, green onion and garlic. Cook on a medium-low heat for about 2-3 minutes or until onions are translucent.
• Add chopped zucchini and season with a pinch of salt for another 2-3 minutes.
• Add white wine and cook until liquid reduces.
• Add ground turkey and season with a bit of pepper. Cook turkey fully (should turn a white color) and use spoon to break turkey into smaller pieces.
• Season turkey mixture in skillet with paprika, rosemary, garlic powder, marjoram and basil. Mix well.
• Place turkey mixture in a large mixing bowl and set aside for 2-3 minutes to let it cool. Then add cheeses and egg whites, mix well.
• Using a spoon, fill zucchinis with turkey mixture, pressing firmly and top with bread crumbs.
• In a seperate baking pan, pour chicken broth on bottom then place stuffed zucchinis in dish and cover tightly with aluminum foil. Bake in oven for 35 minutes.
• Remove foil and place under broiler for an additional 3 minutes to brown the tops of the stuffed zucchinis.
• Enjoy!

**Thanks again Tina!**

xoxo