Seasoned ground turkey and roasted red pepper delicately stuffed in a hollowed zucchini half. Sprinkle with freshly grated parmesan and bake until golden brown!
|4||Medium size zucchini|
|1 tbsp||(15 mL) Olive oil|
|1 tbsp||(15 mL) Butter|
|.5||Onion, finely diced|
|2||Cloves garlic, minced|
|1 tbsp||(15 mL) Tomato paste|
|1 lb||(454 g) Maple Leaf Prime® Extra Lean Ground Turkey|
|2 tbsp||(30 mL) Chopped fresh thyme|
|.33 cup||(80 mL) Chopped roasted red peppers|
|1 tsp||(5 mL) Lemon zest|
|Salt and pepper|
|.5 cup||(125 mL) Freshly grated Parmesan cheese|
CUT zucchini in half lengthwise. Using a melon baller or a metal teaspoon, carefully scoop out the flesh from the zucchini. Reserve 1 cup (250 mL) of the zucchini flesh and chop. Set aside. Season the half zucchinis with salt and pepper. Set aside.
HEAT olive oil and butter in a large skillet over medium-high heat. Sauté onions and garlic for 2-3 minutes. Add tomato paste and cook, stirring for another minute. Add turkey and cook, breaking up with the back of a wooden spoon or a whisk for about 8-10 minutes or until nicely browned. Stir in thyme, tomato, roasted peppers, reserved chopped zucchini and lemon zest. Cook for 3-4 minutes and remove from the heat.
PREHEAT oven to 375°F (190°C).
SPOON meat mixture into the hollowed zucchini. Sprinkle with Parmesan and place on a parchment lined baking sheet. Bake in preheated oven for 10-12 minutes or until cheese is beginning to brown and zucchini is fork tender.
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