Turkey-stuffed Zucchini Canoes

Yield: 8 servings-one half zucchini per person

Ingredients:

• 2 tsp. canola oil
• 1 lb. ground turkey
• 1 small yellow onion, small dice
• 2 garlic cloves, minced
• 1 celery stalk, small dice
• ½ yellow pepper, small dice
• ½ red pepper, small dice
• 1 Tbsp. tomato puree
• 1 plum tomato, small dice
• 1 Tbsp. white wine
• 1 sprig fresh oregano, leaves only
• 2 sprigs thyme, leaves only
• Salt and pepper to taste

For the Canoas

• 4 medium zucchini
• 1 tsp. canola oil
• 1/2 tsp. salt
• 1/4 teaspoonblack pepper

Preparation:

1. Cut zucchini lengthwise and with the tip of knife score the center. Use a spoon to scrape center until you remove some of the flesh. Cut flesh in small dice and reserve.
2. Add oil to large sauté pan at medium high heat.
3. Once warm, add meat and brown. Stir to break any lumps. Season to taste with salt and pepper and cook 2-3 minutes.
4. Add onion and garlic and cook 2-3 minutes.
5. Add tomatoes, tomato paste, white wine, zucchini dice, oregano and thyme and stir. Cook an additional 3-4 minutes until liquidis absorbed.
6. Add celery, red and yellow peppers and cook for 3-4 minutes until some of the liquid from veggies is absorbed, but vegetables are still a bit crunchy.
7. Season zucchini lightly with salt and pepper. In a sauté pan or a grill plate brown inside of the zucchini 2-3 minutes until golden. Set aside and let drain.
8. Fill zucchini with ground turkey and plate. Riquisimo.

Tips:

• You can cook meat in advance.
• Place small amount of salt in the zucchini to removesome of its moisture, so the dish is crispier.
• If you like crunchiness in you veggies don’t let it cook to long.
• You can also bake turkey-filled zucchini canoe for 5 to 6 minutes in a heated oven at 425 degrees F.
• You may also top with low-fat melting cheese and place in the oven for a few minutes until cheese melts.