This recipe was born from the low-carb diet Hubs and I are trying out. It’s pretty much a one pan dish, which makes clean up very nice. Plus, I can truthfully report that this makes a great leftover lunch that can be reheated in the microwave.

I can’t wait for summer and all of its sun-kissed zucchini that will be on sale. They’ll be so much sweeter and tender! Not to mention, by then I’ll have a fresh basil plant that I’ll dutifully pick at, rather than the dried version.

As a side note, I’m crazy excited that *TONIGHT* we set the clocks forward. Extra sunshine, how I’ve missed you.

Turkey Stuffed Zucchini Boats

Ingredients

• 3 zucchini
• 2 tablespoons olive oil, plus 1 tablespoon reserved
• 1/2 cup onion, chopped
• 3 garlic cloves, minced
• 1 pound ground turkey
• 3 tablespoons sherry wine
• 2 tomatoes, diced
• 1 cup fresh baby spinach
• 1 tablespoon dried basil (use fresh if you have it!)
• 1/2 teaspoon dried rosemary (use fresh if you have it!)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 3/4 cup Parmesan cheese, plus extra for sprinkling
• 1 egg, lightly beaten
• Water

Directions

1. Preheat oven to 375 degrees. Fill a large baking dish with enough water to cover the bottom.
2. Cut the zucchini lengthwise, scooping out the insides and leaving the shells with 1/4 inch thick walls.
   
3. Heat 2 tablespoons of oil in a pan over medium-high. Saute the onion and garlic for about 2 minutes. Remove and set aside.
4. In the same pan, heat 1 tablespoon of oil over medium high. Lightly brown the ground turkey for about 6 minutes, or until no longer pink.
5. Drain excess fat.
6. Add the onion and garlic mixture to the ground turkey. Stir in the sherry wine, baby spinach, tomatoes, dried basil, dried rosemary, red pepper flakes, salt and pepper. Cook for about 2-3 minutes or until spinach has wilted. Remove for heat and cool (note: the cooling is a very important step!).
   
7. Once cooled, add the Parmesan cheese and lightly beaten egg (you want the mixture COOL so that the egg doesn’t cook).
8. Fill the zucchini shells with the turkey mixture and sprinkle the tops with extra Parmesan cheese. Place in the baking dish.
9. Bake for 40 minutes or until golden brown.