Stuffed Zucchini

I decided to experiment with a stuffed zucchini recipe and I think this one is a winner! I can't wait to start my garden again next year so I can grow more big stuffable zucchinis! So much flavor in this. You can make this using ground turkey, or you could use ground beef in place of ground turkey, or you could use soy meat (tofurkey brand) in place of meat and make it veggie or you could leave all meat out all together and add more quinoa.

Stuffed Zucchini

1 large zucchini
1lb ground turkey (If vegitarian you could use soy meat instead or just leave out the meat all together and use extra quinoa)
1 cup cooked quinoa (You can substitute rice instead)
1 jar marinara
1 yellow onion, diced
1 cup chopped kale with stem removed
2 garlic cloves, diced
salt and pepper to taste
1-2 Tblsp olive oil

Cut ends off of zucchini, then slice in half lengthwise. Spoon out middle of zucchini so there is a long well to put meat mixture into. Place zucchini skin side down onto a cookie sheet lined with tinfoil. Drizzle a little olive oil on the zucchini and sprinkle with a little salt. Roast zucchini until just barely fork tender at 400 degrees, approximately 10-20 minutes. Meanwhile, cook your ground turkey and onion in a large saute pan and crumble. Add diced garlic and cook another minute. Add your cup of cooked quinoa, kale, marinara and season with salt and pepper to taste. Once zucchini is just barely for tender, take out of oven and stuff zucchini with meat mixture. Bake at 350 for 10-15 minutes until all ingredients are warmed through. EnJOY!