Here we are in January - it gets dark early now, the weather is cold here on the east coast, and we’ve been enjoying time with family and friends. For dinners lately, I’ve been craving homemade food that’s filling, heavy on the veggies, but with plenty of satisfying protein. Also cheese. I’m always craving cheese.

Turkey stuffed zucchini makes for a delicious, wholesome meal that still feels clean and light.

Protein - check!

Vegetables - check!

A little spice - check!

Feel free to make it your own - swap in bell peppers if you aren’t a mushroom kind of person. Use cheddar if that’s what you’ve got. Add in black beans and salsa for a southwest flair.

Turkey stuffed zucchini: a cozy, crave-able winter meal from my table to yours.

Turkey Stuffed Zucchini Recipe

 

Prep time: 25 minutes

Cook time: 30 minutes

 

Tools:

·      Food processor

·      Covered baking dish, or tin foil if you don’t have a cover

·      Large spoon

·      Sharp knife

·      Mixing bowl

·      Large sauté pan or skillet

·      Parchment paper

 

Ingredients:

·      4 medium zucchini, ends trimmed and cut in half longways

·      One pound of ground turkey

·      One habanero pepper (or jalapeno if you prefer less heat)

·      2 cups of mushrooms (I used portabello)

·      One shallot, sliced

·      One small clove of garlic

·      Pinch of oregano

·      One cup tomato puree

·      Olive oil

·      Crushed red pepper to taste

·      Salt

·      8oz fresh mozzarella, sliced (or shredded mozzarella if that’s what you have)

 

Directions:

1)    Score the zucchini with a knife – tracing a rectangle on each half that will serve as your borders so you can scoop out the center with a spoon. Scoop out the seeds and flesh from the center, taking care to keep all four sides in tact, creating a hollowed out little boat.

2)    Set the oven to 350° F

3)    Line a baking dish with parchment paper and drizzle a splash of olive oil and a ¼ cup water on top of the paper. Place the zucchini boats on the parchment paper. Bake, covered, for 10-15 minutes, and check that the zucchini have started to cook by steaming.

4)    In a food processor, add the mushrooms, shallot, garlic, oregano, crushed red pepper, habanero pepper. Pulse until finely chopped and no large pieces remain, but not pureed.

5)    In a skillet, over medium heat, drizzle some olive oil and cook ground turkey – breaking it up with a wooden spoon or a spatula until browned and no more pink remains. Drain the liquid, keep the turkey in the pan.

6)    Add the mushroom mixture to the cooked ground turkey and another splash of olive oil. Cook over medium high heat until fragrant and the vegetables are softened.

7)    Add one cup of pureed tomatoes and stir until the turkey and mushroom mixture soaks it up and seems thicker. Salt to taste.

8)    Carefully scoop the mixture into the zucchini boats, pressing down a bit to make sure they’re filled.

9)    Top with sliced or shredded mozzarella to your liking. I like a lot J

10) Bake at 350° F, covered, for 10 minutes. Uncover and bake 10 more minutes.

Enjoy your turkey stuffed zucchini hot! These make for delicious leftovers, too, reheated in the oven!