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Stuffed Zucchini with Turkey Sausage


Original recipe from simplyrecipes.com.  Image credit formerchef.com. This is a great, quick recipe that only takes about 10 minutes of prep time.  If you want to beef it up (no pun intended), try adding raisins and chopped toasted walnuts.  These freeze well too, so if you’re inspired, double the recipe and you’ll have a magical,

Original recipe from simplyrecipes.com.  Image credit formerchef.com.

This is a great, quick recipe that only takes about 10 minutes of prep time.  If you want to beef it up (no pun intended), try adding raisins and chopped toasted walnuts.  These freeze well too, so if you’re inspired, double the recipe and you’ll have a magical, wholesome meal handy whenever you’re too tired to cook.

If you’re being hard-core paleo, substitute the Parmesan cheese with the paleo version below.

Creative Note – if you make this, please send us a photo so we can feature it in the post!  We forgot to take photos.

Ingredients

* 1 zucchini about 12 inches long, or 6 medium ones
* 3 tablespoons olive oil
* 1/2 cup chopped onion
* 3 cloves garlic, minced
* 1/2 cup chopped mushrooms
* 2 tablespoons dry white wine
* 1 pound ground turkey
* 2 diced tomatoes
* 3 tablespoons chopped fresh basil
* 1 teaspoon chopped fresh rosemary
* 3/4 cup grated Parmesan cheese (omit or sub with paleo parm. cheese recipe below)*
* 1 egg, lightly beaten
* 2 teaspoons salt
* 2 teaspoons pepper

Preperation

1 Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.

2 Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes.

3 In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

4 When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.

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Paleo (& Vegan) Parmesan Cheese

1 cup Brazil nuts
1 teaspoon chopped garlic
1/3 teaspoon salt
Process the three ingredients in a food processor till fluffy.

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