As delicious as they are fun to make, our Turkey-stuffed Zucchini Canoes make sure you get your protein and veggies all in one dish!
Yield: 8 servings-one half zucchini per person
- 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
- 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.
- Add oil to large sauté pan at medium high heat.
- Once warm, add meat and brown. Stir to break any lumps. Season to taste with salt and pepper and cook 2-3 minutes.
- Add onion and garlic and cook 2-3 minutes.
- Add tomatoes, tomato paste, white wine, zucchini dice, oregano and thyme and stir. Cook an additional 3-4 minutes until liquidis absorbed.
- 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.
- 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.
- Fill zucchini with ground turkey and plate. Riquisimo.
- 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.