Friday, August 6, 2010

Stuffed Zucchini

What to you do with all the zucchini???? Make these delicious zucchini "boats" of course, you won't be disappointed!

I would scoop a bit more of the pulp out the next time, but all in all, this recipe is a keeper!

I adapted this recipe from Annie's Eats and if you have never visited her site, you is amazing or should I say she is amazing!

Stuffed Zucchini Boats:

2 medium zucchini
2 tablespoons olive oil, divided
1/2 cup chopped onion
2 cloves garlic, minced
2/3 cup chopped fresh mushrooms
1 pound ground turkey
2 tablespoons white wine vinegar
1 large or 2 medium tomatoes, seeded & diced
3 tablespoons chopped, fresh basil
3/4 cup freshly grated Parmesan cheese (or a bit more if desired)
1 egg, slightly beaten
Kosher salt to taste
Freshly ground black pepper to taste

Cut the zucchini in half lengthwise and scoop out the insides, leaving about 1/4" of the shell. Reserve 1/2 of the pulp and set aside.

Over medium/high heat, in a skillet heat 1 tablespoon olive oil. Saute' the onion and garlic until translucent. Add the chopped mushrooms and reserved zucchini and continue to cook for about 3 minutes. Remove from heat.

Heat the remaining tablespoon olive oil in skillet over medium heat. Add the ground turkey and crumble, cooking until done. Stir in the onion, garlic, and mushroom mixture and mix. Add the vinegar, tomatoes, and basil. Cook for 2 minutes and drain any excess fat, remove from heat and allow to cool.

Preheat oven to 375 degrees.

To the cooled turkey mixture, add the Parmesan, egg, salt & pepper.

Fill the zucchini boats with the mixture and place in a glass baking dish. Pour water in dish to about 1/4" high.

Bake for 40-45 minutes.

Watch the water level in dish so that you always have water in the bottom.

Remove from oven and serve...garnish with parsley or basil.


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