Large zucchini stuffed with ground turkey, mushrooms, tomatoes, basil, rosemary and Parmesan cheese.
If you grow zucchini in your garden and are the kind of wonderful person who will bring your neighbors a share of your bounty, and such a bounty includes foot-long, several-pound zucchini, I might suggest you include a recipe for making one like this accompany welcome gift? I’m not joking!
Seriously, we have such a wonderful neighbor, Pat, who not only brings freshly picked, lovely produce, but also time-tested recipes.
It tastes like it’s stuffed with Italian pork sausage, but the filling is actually lean ground turkey with garlic, herbs, and mushrooms. Enjoy!
Stuffed zucchini with turkey sausage
ingredients
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1 zucchini about 12 inches long or 3-4 medium zucchini
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3 tablespoons extra virgin olive oil
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1/2 cup chopped onion
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3 garlic cloves, chopped
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1/2 cup chopped mushrooms
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2 tablespoons dry white wine
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1 pound ground turkey
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2 diced tomatoes
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3 tablespoons chopped fresh basil
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1 teaspoon chopped fresh rosemary
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3/4 cup grated parmesan cheese
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1 egg, lightly beaten
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2 teaspoons of salt
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2 teaspoons pepper
method
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Prepare zucchini:
Halve the zucchini lengthways. Scoop out the insides, leaving the shells about 1/4 inch thick. Reserve about half of the insides.
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Sauté onion, garlic, mushrooms, zucchini insides:
Heat 2 tbsp olive oil in a pan over medium heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini guts and sauté an additional 2 minutes.
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Fry ground turkey:
In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey is browned on one side, stir it to allow it to brown on the other sides. Cook until ground turkey is lightly browned, about 6 minutes.
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make filling:
Stir the onion and mushroom mixture into the ground turkey. Add the wine. Stir in tomatoes, basil, and rosemary and cook 1 minute longer. Drain excess fat. Remove mixture from stove and set aside.
When the mixture has cooled, add the cheese, egg, salt and pepper.
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Fill and bake zucchini shells:
Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Add stuffed zucchini halves to pan and bake at 375°F for 40 minutes until golden brown. Remove the zucchini from the pan and serve hot.
