- 1 zucchini, about 12 inches long (or 2 6-inch)
- 2 tbsp. olive oil, divided
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 lb. ground turkey
- 1-2 tomatoes, seeded and diced
- 2 1/2 tbsp. chopped fresh basil
- 1 tsp. minced rosemary
- ¾ cup grated Parmesan cheese
- 2 cups mozzarella cheese (divided)
- 1 egg, lightly beaten
- ½ tsp. salt
- ½ tsp. pepper
Cut zucchini in half lengthwise. Scoop out insides, leaving a shell about ¼-inch thick. Reserve about half of the insides.
In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil. Sauté the onion and garlic until tender, about 4-5 minutes. Add the mushrooms and reserved zucchini insides to the skillet and sauté another 4-5 minutes. Remove from the heat.
Heat the remaining tablespoon of the olive oil in a skillet over medium-high heat. Crumble in the ground turkey and cook until lightly browned on all sides, stirring occasionally. Stir in the cooked onion and mushroom mixture. Add the tomatoes, basil and rosemary. Cook for 1 more minute. Drain of any excess fat, remove from heat and set aside to cool.
Preheat the oven to 375° F. Once the turkey mixture has cooled a bit, mix in the Parmesan, 1 cup mozzarella cheese, egg, salt and pepper. Fill the zucchini shells with the mixture and sprinkle the remaining mozzarella cheese on top. Fill a baking dish with ¼-inch of water. Place the filled zucchini shells in the pan and bake in the preheated oven for 40 minutes, until golden brown. Remove the zucchini from the pan and serve immediately.