Turkey Stuffed Zucchini

I've said, we're recovering picky eaters at my house.  I put things on the menu, buy ingredients and then prepare meals sometimes fully expecting it to not be a home-run.  This was the case with this dish.  It was good- flavorful, somewhat easy to prepare (not a get home at 5:30 and ready by 6 dish though), but it will remain something I place on the menu simply because we need our vegetables & this provides.  It's also a low calorie way to get in a filling dinner.  I had my "portion" tonight and am hungry at 8:30, but that's probably due to my first run, pushing our 60 pounds of children 6 miles today in this stroller.  Not the dinner.  What did I drink with this?  I'd recommend a white wine- I had Yellow Tail Chardonnay.

Also, I'm considering changing up how I do my blog- would love some comments about what structure would interest you.  All recipes posted on a certain day? Menus posted for my week?  A grocery list?  All scrapping related posts on a specific day?  What makes you read and return to a blog?

Turkey Stuffed Zucchini
Servings: 4

Ingredients:
4 medium zucchini

1 tsp butter
3 cloves garlic, crushed (or 1 tsp garlic powder)
1 tsp onion powder
2 tbsp white wine
1 lb (16 oz) ground turkey (99% fat free)
1 large egg white
1/4 cup grated parmesan cheese
1 cup fat free chicken broth
2 tbsp seasoned breadcrumbs
1 tsp paprika
1 tsp garlic powder
1 tsp marjoram
1 tsp dried basil
Salt and fresh pepper

Directions:
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 chopped zucchini and season with a pinch of salt, garlic and onion powder; 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, 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. Remove foil and brown for an additional 5 minutes.

NI: 230 cals, 10 g fat, 85 mg chol, 28 mg chol, 493 mg sodium, 7 g carbs, 2 g fiber, 28 g protein