What you’ll need:
3 zucchini cut length wise
1 package of ground turkey (or beef, lamb etc)
1/2 onion chopped
4 tablespoons grated parmesan cheese
2 tablespoons bread crumbs
1 teaspoon parsley
1 teaspoon oregeno
1 teaspoon paprika
1 tablespoon butter
2 tablespoons red wine
2 tablespoons garlic
1/4 teaspoon salt
1 egg white
Take your zucchini that is cut length wise. Scoop out the middle leaving a 1/4 inch shell.. Chop up the leftovers and place them in a separate bowl for later.
Heat the butter on medium until melted. Add in onion and garlic and cook for 2-3 minutes until onions are transparent.
Add in the left over zucchini. This will make it a bit watery, cook on medium high until water has receded..
Turn it back down to medium and stir in the red wine. Then add the turkey afterwards. Cook until the turkey is white. Again you may have some water from the turkey, let that cook off.
When it has cooked off add in the oregeno, paprika, parsley, salt and pepper. Add in 2 tablespoons of the parmesan cheese and stir thoroughly. Take off heat and let it cool for about 10 – 15 minutes. Probably best to transfer it to a bowl and let it cool down there.
Once cooled down a bit, stir in the egg white, the remaining 2 tablespoons of parmesan cheese and the bread crumbs. Scoop the mix back into the zucchini shells with a spoon. Pat it down to make sure it gets all in. Top with little more cheese, bread crumbs and pepper. Place in a baking dish. Add in enough chicken broth to cover the bottom about 1/2 inch.
Bake at 400 for 20 minutes foil covered, 15 minutes uncovered.