Preheat oven to 375 degrees F. Trim ends of zucchini. Cut zucchini in half lengthwise. Scoop out centers leaving 1/4 " shells. Chop pulp and set aside. In skillet, brown ground turkey with onion and garlic. Add reserved pulp, bread crumbs, parmesan cheese, egg, Italian seasoning, salt, and pepper, to the ground turkey. Mix well. Place zucchini shells in a baking dish and spoon meat mixture into shells. Cover and bake until zucchini shells are tender, approximately 30 to 35 minutes. Meanwhile, in a sauce pan over low heat, melt butter and whisk in the flour until smooth. Pour in the milk, a little at a time, and bring mixture to a simmer, whisking constantly. Whisk in pepper, nutmeg, salt, and parmesan cheese until sauce is smooth. Once zucchini shells are cooked and ready to be served, drizzle cream sauce over shells.
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 137 (33%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 102.9mg||32 %|
|Sodium 838.2mg||29 %|
|Potassium 779.1mg||21 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 30g|
|Protein 35.8g||51 %|
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Calories per serving: 413
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