-
1
1.
-
2
Preheat oven to 375 F. Fill a large baking dish with enough water to just cover the bottom.
-
3
2.
-
4
Cut the zucchini in half lengthwise, scooping out the insides and leaving the shells with 1/4 inch thick walls.
-
5
3.
-
6
Heat 2 tablespoons of oil in a pan over medium-high.
-
7
Saute the onion and garlic for about 2 minutes.
-
8
Remove it from the pan and set aside.
-
9
4.
-
10
In the same pan, heat 1 tablespoon of oil over medium high.
-
11
Lightly brown the ground turkey for about 6 minutes, or until no longer pink.
-
12
Drain excess fat.
-
13
5.
-
14
Add the onion and garlic mixture to the ground turkey.
-
15
Stir in the sherry wine, baby spinach, tomatoes, dried basil, dried rosemary, red pepper flakes, salt and pepper.
-
16
Cook for about 2-3 minutes or until spinach has wilted.
-
17
Remove pan from heat and cool (note: the cooling is a very important step!
-
18
).
-
19
6.
-
20
Once cooled, add the Parmesan cheese and lightly beaten egg (you want the mixture nice and cool so that the egg doesnt cook).
-
21
7.
-
22
Fill the zucchini shells with the turkey mixture and sprinkle the tops with extra Parmesan cheese.
-
23
Place the zucchini boats in the baking dish.
-
24
8.
-
25
Bake for 40 minutes or until golden brown.
