Tuesday, July 19, 2011

What's for Lunch?

Leftovers!  But not just any leftovers!  Turkey Stuffed Zucchini!  If you're looking for a fresh, summertime recipe, look no further!  (Just be prepared that a little work is involved!)  This is one dish the whole family loves and can be adapted to your liking!

I served mine with a side of wild rice and fresh berries.  Recipe to follow:

This is one happy camper!

Stuffed Zucchini
4-5 zucchini- cut in half lengthwise, scoop out the insides leaving about 1/4 in all around
1 tsp butter
1/2 onion, diced
1 shallot, diced
3 cloves garlic, minced
1 oz white wine- or more to taste
1 1/2 lbs ground turkey
1 tsp paprika
3 tsp Italian seasoning
1 tsp garlic powder
1 egg
1/4 c Parmesan cheese
2 tbsp bread crumbs
1 c chicken broth

Heat oven to 400
Arrange prepared zucchini in a baking dish
Chop flesh of scoop zucchini into pieces, set aside
Melt butter in saute pan and add onion, shallot, and garlic, cooking until soft
Add zucchini and a pinch of salt- cook 2-3 min
Add wine and cook till wine reduces
Add turkey and other spices- cook and mix until well blended
Remove turkey mixture from heat and put in a bowl to cool
Add parmesan cheese and egg to turkey mixture
Fill zucchini with stuffing, pressing firmly, and top with breadcrumbs
Pour broth in bottom of baking dish
Bake about 35 minutes until zucchini boats are tender

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