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Stuffed Zucchini with Turkey Sausage Recipe

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This recipe for Stuffed Zucchini with Turkey Sausage is from Shipley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 zucchini ~ 12” long or 6 medium ones
3 T olive oil
½ C chopped onion
3 cloves garlic, minced
½ C chopped mushrooms
2 T dry white wine
1 lb ground turkey
2 diced tomatoes
3 T chopped fresh basil
1 tsp chopped fresh rosemary
¾ C grated parmesan cheese
1 egg, lightly beaten
salt
pepper
Directions:
Directions:
1. Cut zucchini in half, lengthwise. Scoop out insides, leaving shells ~ ¼” thick. (reserve ~ ½ of the insides)
2. Heat 2 T oil in a skillet on medium high heat. Sauté onion and garlic until soft.
3. Add mushrooms and reserved zucchini and sauté another 2 minutes.
4. In a separate skillet: heat 1 T oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. Cook ~ 6 minutes.
5. Stir in the onion-mushroom mixture.
6. Add the wine.
7. Stir in tomato, basil and rosemary; cook 1 minute
8. Drain any excess fat. Remove from heat.
9. When mixture is cool; add the cheese, egg, salt and pepper.
10. Fill the zucchini shells with the mixture.
11. Fill a baking pan with ¼” of water.
12. Place filled zucchini halves in pan and bake at 375’ for 40 minutes, until golden brown.
13. Remove from pan and serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Aunt Celeste created this recipe to use some of the summer's bounty of zucchini. It was a keeper!

 

 

 

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