Try This if You Are Not a Fan of Zucchini – See if You Like It!
This recipe turns a plain zucchini into a culinary masterpiece!
- 1 zucchini about 12 inches long, or 6 medium ones
- 3 Tbsp olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 2 Tbsp dry white wine(optional)
- 1 pound ground turkey
- 2 diced tomatoes
- 3 Tbsp chopped fresh basil
- 1 tsp chopped fresh rosemary
- 3/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 tsp salt
- 2 tsp pepper
Preheat oven to 375°F.
Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.
Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft, and reserved zucchini insides, and sauté another 2 minutes. In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey and lightly brown , stirring occasionally. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion mixture from the other pan and add in the wine.
Stir in tomatoes, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside. 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 in oven for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.