Instructions

• Preheat the oven to 375°F. From stem to stem, slice the zucchini in half lengthwise. Scoop out the pulp, chop, and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the ground turkey sausage and cook for 5 minutes, stirring and breaking it up into smaller pieces.
• Add the onion and garlic and season with the oregano, kosher salt and freshly ground black pepper.
• Add the reserved chopped zucchini pulp and cook until the onion softens and the turkey is no longer pink.
• Remove the pan from the heat and stir in the whisked egg, bread crumbs, olives, sun dried tomatoes, ¾ of the basil, pine nuts, and half of the Parmesan cheese. Toss and mix well.
• Spoon the stuffing into the zucchini boats and place in a 9 X 12 baking dish or baking sheet. Sprinkle with the remaining Parmesan cheese.
• Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10-15 more minutes or until the zucchini are fork tender.
• Serve hot topped with the remaining basil and more Parmesan cheese if desired.
• Watch for the valve hiss and steam cues during the pressure cooking stage so you know when to trust the natural release.
• When that’s done, dinner is ready to serve, juicy and full of flavor.