Stuffed Zucchini

Over the weekend I stopped into one of my favorite little veggie stands, Spider Hill Farm. They also sell fresh meat, cheese, eggs, ice cream, milk, sweet tea, dressings, jams & the list goes on! I went there to get squash, onions, tomatoes and zucchini for the week since at the grocery they always look bad & are triple the price. The only zucchinis they had were HUGE, I mean unbelievably HUGE! Every time I stop in it's the same lady working and she asked me what I planned on doing with them this time around and I told her roughly what i had planned for the upcoming week, she mentioned stuffing them since they were so big... why do I never think of these clever ideas on my own? So Stuffed Zucchini made it to the weekly menu & it was yummy!!

I used....

• 1lb ground turkey
• 1/2 onion
• 1 green bell pepper
• 1 cup of mushrooms
• 1 EXTRA large zucchini
• 1 can diced tomatoes
• 1/2 can black beans
• 1/2 can of tomato sauce
• olive oil
• reduced fat mozzarella cheese
• 1/2 cup of dry white wine
• taco seasoning
• 1/4 cup egg beaters (1 egg)

1. Preheat the oven to 375
2. Chop/dice onion, pepper & mushrooms. Saute in a small sauce pan with olive oil
3. In a larger sauce pan add meat, beans, tomatoes & wine. Cook until meat is browned. Drain
4. Once the meat and veggies are done, combine them in a bowl and mix with tomato sauce, taco seasoning & egg.
5. Cut zucchini length wise and spoon out insides. Mine were so big it left about .75 if an inch of zucchini so i didn't use any of the insides.
6. Place the empty zucchini "shells" in a baking dish (I used 9x13) and fill with filling.
7. Bake until zucchini the softness you like. Add cheese for the last few minutes.