Turkey Stuffed Zucchini

This is a great recipe I found over at Gina’s Weight Watchers Recipes. Without ground turkey on hand, I used 95% lean ground beef. I also added some marinara sauce on top, which was a great addition, for only one extra point.

2 medium zucchini
1/2 tsp butter
1/4 onion, finely diced
1/2 shallot, minced
1 garlic clove, crushed
2 tbsp white wine
8 oz (1/2 lb) ground turkey, or 95% lean ground beef
1 large egg white
1/4 cup grated parmesan cheese
1/4 cup fat free chicken broth
2 tbsp seasoned breadcrumbs
1 tsp paprika
1 tsp fresh chopped rosemary
1 tsp garlic powder
1 tsp marjoram
1 tsp dried basil
Salt and fresh pepper

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.

In a large saute pan, melt butter and add onion, shallot and garlic. Cook for 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine and cook until it reduces. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, garlic powder, marjoram and basil. Mix well and cook another minute.

Place turkey meat in a large mixing bowl and set aside to cool. When cooled, add parmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes.

WW Points per Serving (serves 2): 4 points; 5 points with 1/4 C warmed marinara per person