Friday, August 20, 2010

Stuffed Zucchini Boats

Wow- these were incredibly good, light, and healthy. It tastes like you're using pork sausage, but the wonderful mixture of fresh herbs with the lean turkey sausage makes you forget how healthy this dish is. You could even add more zucchini, as we had ~1.5 cups of meat mixture leftover (which I've edited below). This was a great way to use zucchini from our garden, as well as the fresh herbs from our herb garden.

Stuffed Zucchini Boats
5 zucchini, 6-7" long
2 Tbsp olive oil, divided
½ cup onion, chopped
3 cloves garlic, minced
½ cup mushrooms, chopped (I subbed this with additional zucchini "insides")
1 lb. turkey sausage or ground turkey (I used turkey sausage)
2 Tbsp dry white wine
2-3 tomatoes, seeded and diced (I used 14.5-oz can petite cut tomatoes, drained)
3 Tbsp chopped fresh basil
1 tsp minced fresh rosemary
¾ cup grated Parmesan cheese
1 egg, lightly beaten
½ tsp salt (Omit if using turkey sausage)
½ tsp pepper

1. Cut zucchinis in half lengthwise. Scoop out insides, leaving a shell about ¼-inch thick. Reserve about 1/3 of the insides, and chop them into bite-sized pieces.
2. In a medium skillet over medium-high heat, heat 1 Tbsp of olive oil. Sauté the onion and garlic until tender, about 4-5 minutes.
3. Add the mushrooms and reserved zucchini insides to the skillet and sauté another 2 minutes. Remove from the heat.
4. Heat the remaining Tbsp of the olive oil in a skillet over medium-high heat. Crumble in the sausage or ground turkey and cook until lightly browned on all sides, stirring occasionally.
5. Stir in the cooked onion and mushroom mixture.
6. Add the wine to the pan along with the tomatoes, basil and rosemary. Cook for 1 more minute. Drain of any excess fat, remove from heat and set aside to cool.
7. Preheat the oven to 375° F.
8. Once the turkey mixture has cooled a bit, mix in the Parmesan, egg, salt and pepper.
9. Fill the zucchini shells with the mixture.
10. Fill a baking dish with ¼-inch of water. Place the filled zucchini shells in the pan and bake in the preheated oven for 40 minutes, until golden brown. Remove the zucchini from the pan and serve immediately.

Source: Originally on Simply Recipes, adapted from Annie's Eats


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