Friday, August 22, 2008

Stuffed Zucchini

1 or 1.5 lbs of ground turkey (lean)
1 small to medium onion chopped
2 tbsp minced garlic
2 plum tomatoes chopped
1 pint of crimini (baby portabella) mushrooms
1 can of diced tomatoes (no salt added)
3 tbsp fresh parsley chopped
2 tbsp fresh basil chopped
1 tbsp fresh sage chopped
1 tbsp fresh oregano chopped
1 tbsp fresh thyme chopped
1 tsp sea salt
pepper to taste
1/4 cup white wine
2 zucchini's halved

Start by browning the turkey in olive oil. Move the turkey to one side of the pan. Sauté the onion and the garlic until translucent. Incorporate into the turkey. Add the tomatoes, both chopped and the canned. Add the wine. Stir in the mushrooms. Let sauté for a few minutes. Add all spices, including the salt and pepper and let sauté for 5 - 10 minutes to let the flavors meld together. While this is sautéing, flash grill the zucchinis (flesh side down) at a very high heat for about 10 minutes. Take off the grill and let cool for a few minutes. Hollow out the zucchini, making sure to leave some of the flesh inside. Transfer the hollowed out flesh into your turkey mixture. Use an aluminum pan and place the zucchini flesh side up into the aluminum pan. Fill the zucchini with the mixture and if there is extra use it as a cradle for the zucchini. Top with shredded parmesan cheese. Put them back onto the grill using indirect heat and let grill/bake for about 10 minutes.

No comments: