Turkey Stuffed Zucchini With Warm Balsamic Glaze

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 1
• 1 medium zucchini
• 1/4 lb ground turkey
• 2 tablespoons butter
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1/4 cup breadcrumbs
• 1 tablespoon fresh sage, finely chopped
• 1/2 teaspoon salt
• pepper
• olive oil
• 1 teaspoon olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1/4 cup chicken broth
• 1 tablespoon fresh thyme
• 1 teaspoon butter, chilled
• salt and pepper

Recipe

• 1 preheat oven to 375°f.
• 2 cut off ends of zucchini then cut in half lengthwise and scoop out pulp leaving about 1/4 inch remaining.
• 3 finely chop pulp and set aside.
• 4 heat 2 tbsp butter in skillet over medium heat and saute onion 2 minutes.
• 5 add pulp from zucchini, and saute 3 minutes, or until onion is nicely softened.
• 6 add garlic and saute one minute longer.
• 7 in medium bowl, combine turkey, onion mixture, breadcrumbs, sage, salt and pepper, mixing well.
• 8 glaze the bottom of an oven-proof casserole with enough olive oil to coat.
• 9 rub zucchini in the oil to coat all over, and place pulp side up.
• 10 divide turkey mixture in half, filling each zucchini half.
• 11 cover with foil and bake for 35 minutes.
• 12 remove foil and continue to cook for 10 minutes.
• 13 meanwhile, in the same skillet used for the onion, heat one teaspoon of olive oil.
• 14 add balsamic vinegar and let boil about 1 1/2 minutes, until syrup-y.
• 15 add honey, broth and fresh thyme, bringing to a boil again for about another 1 1/2 minutes.
• 16 remove from heat and stir in butter until melted, along with salt and pepper.
• 17 remove zucchini from oven, and drizzle each piece with about 2 tablespoons of balsamic glaze.
• 18 serve immediately.