Stuffed Zucchini
What we might have here is a new entry into the “look who got a farmshare and is now writing painfully obvious recipes from the contents.” You know – we have some basil, some okra, some corn and some peppers, and then suddenly there’s a recipe for basil okra corn and pepper salad – just toss with vinaigrette! – and aren’t we clever? Well, that’s what you’re going to get here. This was supposed to include tomatoes but they’d spoiled, so you’ll never know, and I think the only reason the filling does not employ Parmesan is that it was 10:00 and I was loopy. Now that you’ve been warned:
3 zucchini, sliced in halves lengthwise, stubs removed and innards scooped out, chopped and reserved
1 tbsp olive oil
1 carrot, finely chopped
1 white onion, finely chopped
3 cloves garlic, minced
1 tsp thyme leaves
1/2 lb. ground turkey; I used a mix of white and dark meat
1/4 cup dry white wine
1/2 cup bread crumbs
1 tsp salt
ground black pepper to taste
1 egg, beaten
Oven 400
Heat oil in a deep saucepan; saute onions until sweet and soft, just under ten minutes; add carrots and do the same until tender, then add garlic and salt. Add ground turkey, chopping up a bit with your spatula and browning the meat until it’s done and a bit more flavorful. Add wine, simmer another five minutes. Remove from heat.
In a separate, heat-resistant bowl, mix bread crumbs and egg to a paste, and add meat-vegetable mixture, tossing well to combine.
Salt and pepper the inside of your zucchini canoes, drizzle with olive oil and spoon in filling. Cover with foil and insert into oven. Bake 20 minutes, then remove foil for the final ten. By this point, your filling should have crisped and your zucchini will be tender.