What do you do with that whopper zucchini from this summer’s garden? A nutritious, low fat and wholesome dinner with leftovers for days!
2 large or one MONSTER zucchini
½ onion, chopped
1 roasted red pepper (from a jar) chopped
2 t. olive oil
1 pound ground turkey
1 t. salt
Fresh ground pepper to taste
1 t. garlic, chopped
1 cup brown rice, cooked ahead
½ cup fresh basil, chopped
¾ cup Parmesan cheese, grated
Preheat oven to 375˚F. Cut ends off of zucchini and cut in half lengthwise. Using a melon baller or teaspoon, scoop out most of the zucchini flesh and seeds leaving about ½ inch of flesh attached to the skin of the zucchini. You may choose to toss this out, although I prefer to use it in the stuffing. Microwave the “zucchini boats” for 3-4 minutes to soften.
Heat olive oil in large frying pan and sauté chopped onions, the zucchini flesh that was scooped out of the zucchinis, and the red pepper for 3-5 minutes. Remove the cooked vegetables to a large mixing bowl.
Cook the ground turkey in the same frying pan with the garlic. Season and move this meat mixture to the large mixing bowl with the cooked veggies. Add the cooked brown rice, basil, Parmesan and gently combine.
Spray a large cookie sheet with raised sides (about 1 inch) with GF cooking spray and place the scooped out “zucchini boats” onto the pan and begin stuffing them with the vegetable meat mixture. Pack in as much as possible, using all of the mixture.
Roast, uncovered for approximately 30 minutes. Serve hot.
Makes: 6-8 servings.
Some recipes are from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:
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