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Turkey stuffed zucchini boats

Turkey Stuffed Zucchini Boats.

Tomorrow we leave for our family ski trip. Schools are out for Mardi Gras, so we are going to Colorado. I am hoping and praying that my 3 kids ages 6,3, and 2 on an airplane will turn out ok. I feel like I am going to need to go ahead and apologize to the entire airplane before we even take off. I also hope to eat some good paleo food in Colorado to blog about. Tonights meal originally came from pinterest. I had to change a few things to make it paleo and it turned out to be really good.

You will need:
2 tablespoons olive oil,
2 lb ground turkey,
1 chopped onion,
2 cloves minced garlic,
1 cup chopped mushrooms,
Salt and pepper,
Toni's seasoning,
1 tsp garlic powder,
6 large zucchini,
1 cup chicken broth,
1 egg,
1/4 cup aloud flour.

1. Preheat oven to 400. Slice zucchini in half and scoop out the center with a spoon or small melon scooper. Save zucchini that you scoop out and chop to use later.
2. Now sauté the onion, garlic, and turkey meat in a pan.
3. Once meat starts to brown add mushrooms and zucchini and then season with salt, pepper, garlic powder, and Toni's seasoning.
4. Let cook together. Once all is cooked, set aside and let cool for a minute.
5. Once cooled add the egg and the almond flour.
6. Scoop mixture into zucchini halves. Place in a baking dish with chicken broth poured on the bottom of the dish.
7. Cover with foil and bake for 35 minutes.

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