Dinner from the Garden

Stuffed Zucchini with Turkey Sausage 1 zucchini about 12 inches long, or 6 medium ones                     3 Tbs olive oil 1 cup chopped onion                                                                     3 cloves garlic, minced 1 cup chopped mushrooms                                                           1 lb ground turkey 2 diced tomatoes                                                                           3 Tbs chopped fresh basil 1 tsp chopped fresh rosemary                                                       1 egg, lightly beaten 1 cup grated Parmesan cheese                                                      2 tsp pepper 2 tsp salt    1. Cut zucchini in half lengthwise.  Scoop out insides, leaving shells about 1 inch thick.  Reserve about half of the insides. 2  2.  Heat 2 Tbs of olive oil in skillet on medium heat.  Saute onion and garlic until soft.  Add mushrooms and reserved zucchini insides, and saute another 2 minutes.     3. In a separate skillet heat a Tbs of olive oil on medium heat.  Add ground turkey.  Lightly brown the turkey, stirring only occasionally.  Cook until ground turkey is lightly browned.  Stir in the onion and mushroom mixture from the other pan.  Stir in tomato, basil, and rosemary and cook 1 minute longer.  Drain any excess fat.  Remove mixture from heat and set it aside.    4. When mixture has cooled, add cheese, egg, salt & pepper.  Fill zucchini shells with mixture.  Fill a baking pan with an inch of water.  Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown.  Remove zucchini from pan and serve while hot.  (Serves 4)

Hope you are enjoying these amazing garden veggies as much as we are! And if you live close by, I've got lots of extras to share!