Friday, July 26, 2013

Turkey Stuffed Zucchini Boats

Taste: These turned out better than my expectations. So moist, messy, and mm mm good. Turtle goes nuts for zucchini and I was getting tired of roast zucchini, so when I saw this recipe pop up on Annie's Eats I knew I wanted to try it. Unfortunately, I think Turtle likes the easier to eat roast zucchini, but I thought the boats were much tastier.
Amount: Serves 4.
Time: 1 1/2 hours.
Source: Annie's Eats.

Ingredients:
  • 2 zucchini, about 6 inches long
  • 2 tablespoons olive oil, divided
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup mushrooms, finely chopped
  • 1 lb ground turkey
  • 2 tablespoons dry white wine, or chicken broth
  • 2-3 tomatoes, seeded and diced
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon minced fresh rosemary
  • 3/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Directions:
Preheat the oven to 375 degrees.

Cut each zucchini in half lengthwise. Scoop out the insides, leaving a 1/4-inch thick shell, and reserving half of the insides.

In a skillet, heat 1 tablespoon of olive oil over medium high heat. Saute the onion and garlic until tender, about 5 minutes. Add the mushrooms and reserved zucchini insides and saute another 2 minutes. Remove from heat.

Heat the remaining tablespoon of olive oil in a skillet over medium high heat. Crumble the ground turkey and cook until lightly browned, stirring occasionally. Stir in the cooked zucchini mixture. Add the wine or broth, tomatoes, basil, and rosemary to the pan. Cook for 1 minute. Drain any fat, remove from heat and set aside to cool.

Mix in the Parmesan, egg, salt and pepper to the cooled turkey mixture. Fill the zucchini shells with the turkey mixture. Fill a baking dish with 1/4-inch water. Place the filled zucchini boats in the water pan and bake for 40 minutes, until golden brown. Remove the zucchini from the pan and serve immediately.

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