Cooking, Main Dishes

Stuffed Zucchini

Serves 4

4 medium zucchini

1 medium onion, minced

1 red pepper, chopped

1 green pepper, chopped

1 yellow pepper, chopped

3 cloves garlic

1 egg, beaten

4 thyme sprigs

4 Tablespoons fresh oregano

3 Tablespoons Italian Parsley

Salt and pepper

1 lb ground turkey

2 tablespoons olive oil

8 slices of Swiss cheese

Wash zucchini, and put in a pot of cold water (do not remove ends).

Bring to a boil and cook until tender, about 15 -20 minutes.

Meanwhile, heat olive oil in a fairly large skillet.

Sautee garlic first, then add onions, green pepper, thyme, and oregano.

When the veggies begin to soften, add ground meat, season with salt and pepper, and brown until cooked through.

Drain off any excess grease.

Preheat the oven to 375 degrees F.

When the zucchini have cooked through, remove from water, and allow cooling enough to handle.

Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a boat.

Mix ground turkey mixture with the red peppers, and the scooped out chopped zucchini, and the egg.

Fill the zucchini boats with the mixture, and top each with the slices of cheese.

Bake in the preheated oven for 20-30 minutes, until cheese begins to bubble and brown.

Serve hot.

No comments yet.

Add your response