Katie
I’ve been using zucchini a lot lately. It’s a favorite summer vegetable of mine. This is a great and healthy meal to make with this versatile vegetable.
The idea for this dinner has to be credited to Pinterest again. (Man, I really am digging that site!) Here’s what inspired me.
Preheat your oven to 400º.
- Start by cutting the ends off of 4 zucchini and slicing them in half lengthwise.
- Scoop out the flesh and seeds with a spoon. (Save everything though!)
- Place the hollowed-out zucchini into a baking dish. (I had to use 2 to fit all the zucchini.)
- Chop up the flesh/seeds from the zucchini.
- Mince up 1 shallot.
- Chop 1/2 of an onion.
- Crush 5 cloves of garlic.
- Heat a large skillet over medium heat.
- Melt 1 tablespoon of butter.
- Add the shallot, onion, and garlic.
- Cook until translucent (about 6 minutes).
- While you’re waiting, chop up some fresh rosemary.
- Once everything in the skillet is tender, add the flesh/seeds from the zucchini.
- Season with salt and cook for about 4 minutes.
- Add about 1/8 cup white wine.
- Let the wine cook until it reduces.
- Get the spices you’ll need together while the wine reduces (garlic powder, marjoram, and paprika).
- Add 1 package of ground turkey and season with s&p.
- Break the turkey up with a wooden spoon and cook until browned.
- Add the fresh rosemary.
- Add a good sprinkle of each of the 3 spices (anywhere from 1-2 teaspoons each).
- Mix well and cook for another 2 minutes.
- Add about 1/3 cup of grated parmesan cheese.
- Stir to combine. Remove from the heat.
- Let the turkey cool. Once it’s cooled, fill each of the zucchinis with the turkey mixture.
- Sprinkle the top of each zucchini with a little panko.
- Add a little chicken broth to the bottom of the baking dish(es) (just enough to cover the bottom).
- Cover the baking dish(es) with tin foil.
- Place in the oven and bake until the zucchini is tender, about 30 minutes.
Next time, I may decrease the cooking time a little. The zucchini was super tender, a little too much so for my taste. I also would probably omit the panko. It just wasn’t necessary. Other than that, this was yummy! (And I got the use my marjoram, which I rarely do!) Enjoy!
