You know you’ve done it before. Got a little busy, forgot to check the garden for a few days and then WOWZA you have a zucchini child on your hands.
Now most people shred those bad boys up and make zucchini bread but I want to try something a little different. I’ve seen recipes for stuffed zucchini before but they were never really stuffed, more sliced in half and topped. I decided to really STUFF one and I couldn’t be happier with the results! Even the husband liked it!!
- 1 extra large zucchini
- ½ Vidalia onion chopped
- 5-6 cloves of garlic chopped
- 8 oz of lean raw ground turkey
- ½ tsp dry basil
- 3-4 cups of baby spinach loosely chopped
- 4 tbsp tomato paste (66g)
- ¼ cup quick oats (20g)
- 2 tbsp parmesan cheese (10g)
- Non-stick cooking spray
- Kosher salt & Pepper
Preheat the oven to 375 degrees.
Cut the zucchini in a ‘V’ shape strip longwise and pop out. Using a spoon scoop out the seeds and scrape a bit of the flesh out creating a cavity (see image below). Set aside.
In a nonstick skillet over medium heat brown the turkey with the onion and garlic. Sprinkle with the basil and a bit of salt & pepper. Once brown add the spinach and keep turning until it cooks down. Remove from heat.
Place the tomato paste, oats, and cheese into large bowl. Add the turkey mixture from the skillet into the bowl and combine. The stuffing will be thick.
Scoop the stuffing into the zucchini cavity. Really pack as much as you can in there, you want it quite solid. Return the ‘V’ shape piece and spray with a bit of non-stick cooking spray and sprinkle with kosher salt.
Place on the cookie sheet and back for about 30 minutes until Zucchini is tender to the touch.
Cut in thick slices using a serrated knife and serve!
|Servings||Amt per Serving|
|3||1/3 of the recipe (about 3 thick slices)|
|188||3g||6g||old: 3||new: 5|