Friday, August 21, 2009

Healthy & Yummy- Stuffed Zucchini

Stuffed Zucchini
Many of you have zucchini in your garden right now. Many home growers do not pick them until they are huge like this one. A friend gave this to me and I just had to use it somehow. Try to pick your zucchini when they are smaller (like grocery store size), they are more flavorful and tender!
My mom, who is an outstanding cook, used to make this recipe for us with sweet Italian sausage and proscuitto. You will see that what I had in my fridge was ground turkey and fresh bacon bits. This became a tasty and healthier alternative. Really, use what you have and what you like!
  • 2 regular size zucchini
  • 1 lb ground turkey (or 4 sweet italian sausages)
  • 3 oz bacon bits or proscuitto ham
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 C italian season bread crumbs
  • 3 eggs, slightly beaten
  • 1/2 C parmesan cheese, more for sprinkling
  • 1 tsp oregano
  • salt and pepper
  • olive oil

Boil whole zucchini for 10 minutes. Brown turkey, then add garlic and onion. Let cool. ( I often do these early in the day while I am motivated about making dinner) Cut softened zucchini lengthwise and scoop out pulp. If your zucchini is large make sure any large seeds are taken out, small seeds are fine. In a large saute pan add mashed pulp to turkey mixture. In a bowl beat 3 eggs. Add bread crumbs, cheese and bacon bits. Stir together and add to turkey mixture. Heat up and add oregano, salt and pepper. Scoop turkey mixture into zucchini boats and make them slightly mounded . If you have extra, you can stuff tomatoes too. Place stuffed boats on a cookie sheet and sprinkle with olive oil. Cover with foil and bake in oven at 375 for 30 minutes. Remove foil, sprinkle with more parmesan cheese and bake for 10 more minutes.



Carissa said...

Those look magically delicious. I want to make some tonight. I can't believe we didn't plant any zucchini this year.

liz said...

that looks good. very fancy.