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