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Tuesday, August 10, 2010

Stuffed Zucchini Boats

Another fantastic recipe from one of my favorite food bloggers, Annie's Eats. Both Casey and I loved this one and agreed that it should be a regular for us. I served it with Spinach and Feta Quinoa.



Ingredients:
1 zucchini, about 12 inches long (or 2 6-inch)
2 tbsp. olive oil, divided
½ cup onion, chopped
3 cloves garlic, minced
½ cup mushrooms, chopped
1 lb. turkey sausage or ground turkey
2 tbsp. dry white wine
2-3 tomatoes, seeded and diced
3 tbsp. chopped fresh basil
1 tsp. minced fresh rosemary
¾ cup grated Parmesan cheese
1 egg, lightly beaten
½ tsp. salt
½ tsp. pepper

Directions:
Cut zucchini in half lengthwise. Scoop out insides, leaving a shell about ¼-inch thick. Reserve about half of the insides.

In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil. Sauté the onion and garlic until tender, about 4-5 minutes. Add the mushrooms and reserved zucchini insides to the skillet and sauté another 2 minutes. Remove from the heat.

Heat the remaining tablespoon of the olive oil in a skillet over medium-high heat. Crumble in the sausage or ground turkey and cook until lightly browned on all sides, stirring occasionally. Stir in the cooked onion and mushroom mixture. Add the wine to the pan along with the tomatoes, basil and rosemary. Cook for 1 more minute. Drain of any excess fat, remove from heat and set aside to cool.

Preheat the oven to 375° F. Once the turkey mixture has cooled a bit, mix in the Parmesan, egg, salt and pepper. Fill the zucchini shells with the mixture. Fill a baking dish with ¼-inch of water. Place the filled zucchini shells in the pan and bake in the preheated oven for 40 minutes, until golden brown. Remove the zucchini from the pan and serve immediately.

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9 Comments:

Blogger Kelly said...

SO happy you made this. I flagged it last week, and Tyler and I were planning to try it soon, and I love copy catting you :)

August 10, 2010 at 1:23 PM  
Blogger Christy said...

this is one of my favorite ways of preparing zucchini...i love your use of turkey for the meat...such a great idea!
thank you for linking up to tuesday night supper club

August 10, 2010 at 3:05 PM  
Blogger Melanie said...

Sitsgal, OMG yes!! It looks so delicious! I have to bookmark this page for later. We have no idea what we're having tonight (just like last night) but we both love Zuchinni and mushrooms!

You are beyond all awesomeness.:) I love zuchinni, but I only know how to sautee it with spices. A boat looks fabulous and so do the ingredients. This more than makes up for all the desert blogs I've visited today.

August 10, 2010 at 4:01 PM  
Blogger FrouFrouBritches said...

YUM! That looks divine! I love zuchini and mushrooms too! Thanks for sharing!

August 10, 2010 at 4:03 PM  
Blogger Alice said...

I will try this recipe tomorrow, can't wait!

August 10, 2010 at 9:05 PM  
Blogger KiraAJ said...

Thanks for dropping by my blog and leaving me comment love darl! The stuffed zucchini boats look amazing! YUM

August 11, 2010 at 2:10 AM  
Anonymous Melissa {adventuroo} said...

Wow- that sounds delish! We make simpler zucchini boats but I like the sound of these!

August 11, 2010 at 9:28 AM  
Anonymous Kita said...

Those look great! My uncle always has too much squash at the end of the summer and doesn't know what to do with it. I'll have to show him this to add the recipe folder.

August 12, 2010 at 10:09 AM  
Blogger Melanie said...

I am so glad I bookmarked this. Tonight we are getting fresh squash from my mother in law who visited a town that had a fresh fruit stand.:) Eager, so eager to try this out now.

August 12, 2010 at 1:50 PM  

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C + C Marriage Factory: Stuffed Zucchini Boats

Stuffed Zucchini Boats

Another fantastic recipe from one of my favorite food bloggers, Annie's Eats. Both Casey and I loved this one and agreed that it should be a regular for us. I served it with Spinach and Feta Quinoa.



Ingredients:
1 zucchini, about 12 inches long (or 2 6-inch)
2 tbsp. olive oil, divided
½ cup onion, chopped
3 cloves garlic, minced
½ cup mushrooms, chopped
1 lb. turkey sausage or ground turkey
2 tbsp. dry white wine
2-3 tomatoes, seeded and diced
3 tbsp. chopped fresh basil
1 tsp. minced fresh rosemary
¾ cup grated Parmesan cheese
1 egg, lightly beaten
½ tsp. salt
½ tsp. pepper

Directions:
Cut zucchini in half lengthwise. Scoop out insides, leaving a shell about ¼-inch thick. Reserve about half of the insides.

In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil. Sauté the onion and garlic until tender, about 4-5 minutes. Add the mushrooms and reserved zucchini insides to the skillet and sauté another 2 minutes. Remove from the heat.

Heat the remaining tablespoon of the olive oil in a skillet over medium-high heat. Crumble in the sausage or ground turkey and cook until lightly browned on all sides, stirring occasionally. Stir in the cooked onion and mushroom mixture. Add the wine to the pan along with the tomatoes, basil and rosemary. Cook for 1 more minute. Drain of any excess fat, remove from heat and set aside to cool.

Preheat the oven to 375° F. Once the turkey mixture has cooled a bit, mix in the Parmesan, egg, salt and pepper. Fill the zucchini shells with the mixture. Fill a baking dish with ¼-inch of water. Place the filled zucchini shells in the pan and bake in the preheated oven for 40 minutes, until golden brown. Remove the zucchini from the pan and serve immediately.

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