Italian Stuffed Zucchini with Turkey Sausage

Here's a great use for all of that zucchini spilling out of your garden at the end of the summer! I love the addition of fresh herbs and the "cheesy" taste the nutritional yeast adds! You'll love this paleo and Whole30 friendly meal.

📝 Ingredients

• 5-6 medium zucchini
• 3 tablespoons avocado oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 cup chopped mushrooms
• 2 tablespoons chicken broth or water
• 1 pound organic ground turkey
• 2 diced tomatoes or 1 14 oz can of diced tomatoes, drained
• 2 sprigs of fresh thyme, leaves removed
• 1 teaspoon chopped fresh rosemary
• 1/3 cup nutritional yeast
• 1 egg, lightly beaten
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 tablespoons chopped fresh basil

👨‍🍳 Instructions

1. 1Preheat the oven to 375 degrees F.
2. 2Cut all the zucchini in half lengthwise, and...: Cut all the zucchini in half lengthwise, and using a spoon, scoop out the centers leaving a 1/4-inch thick shell. Reserve the insides you just scooped.
3. 3Heat 2 Tablespoons avocado oil in a large...: Heat 2 Tablespoons avocado oil in a large skillet over medium-high heat. Add the onion, garlic, mushrooms, and reserved zucchini insides. Cook, stirring often, for 6-8 minutes until the onions and mushrooms are soft and any juices from the pan have cooked away. Transfer the contents of the pan to a bowl and set aside.
4. 4In the same skillet, add another Tablespoon of...: In the same skillet, add another Tablespoon of avocado oil and bring it to high heat, but not smoking. Add the ground turkey. Cook, stirring occasionally, until the turkey has formed crispy browned edges and is cooked thoroughly.
5. 5Return the reserved vegetable mixture to the skillet...: Return the reserved vegetable mixture to the skillet with the turkey. Add the broth/water, scraping the browned bits loose from the bottom of the skillet. Remove the skillet from the heat and let it cool for a couple of minutes.
6. 6Add the tomatoes, thyme, rosemary, nutritional yeast, egg, salt,...: Add the tomatoes, thyme, rosemary, nutritional yeast, egg, salt, and pepper to the turkey mixture. Mix well to combine.
7. 7Arrange the zucchini shells in a 9x13 or...: Arrange the zucchini shells in a 9x13 or larger baking dish. Spoon the turkey mixture into the shells, pressing to get as much filling in as possible.
8. 8Bake for 40 minutes, until golden brown and...: Bake for 40 minutes, until golden brown and the zucchini is tender. If the turkey begins to brown too quickly, tent the pan with a piece of aluminum foil.
9. 9Remove the pan from the oven and sprinkle...: Remove the pan from the oven and sprinkle the chopped basil over the top. Serve while hot.