Inspired by the fabulous Sarah Keiski's blog - showing me how easy it can be to be a bad-ass in the kitchen, along with juggling a bzillion things (career, husband, having amazing style, social life, etc). I decided to do something with my afternoon off (no class because of MLK Jr day).
Ok Sarah, I gave it a whirl!!
Turkey Stuffed Zucchini
4 medium zucchini
1 tsp butter
1/2 small onion, finely diced (I love onion, so I used the whole thing)
1 shallot, minced
3 garlic cloves, crushed
1 oz white wine
1.25Lbs ground turkey
1 large egg white
1/4 cup grated Parmesan cheese
1 cup fat free chicken broth
2 TBSP seasoned bread crumbs (I used croutons)
1 tsp paprika
1 tsp chopped FRESH rosemary (really does make the difference)
1 tsp garlic powder
1 tsp marjoram
1 tsp dried basil
salt and pepper to taste
- Oven 400*F
- slice your zucchini long ways and scoop out centers, leaving the sides sturdy enough to hold the turkey you'll be stuffing. KEEP THE CENTERS!!
- in large saucepan melt butter over med-high heat and add onions, shallots and garlic; cook until onions are clear (2-4min)
- add the zucchini centers and a pinch of salt (2-4min)
- add wine, cook until it reduces
- add turkey and salt and pepper
- once turkey is cooked through, add paprika, rosemary, garlic powder, marjoram, dried basil and additional salt and pepper (if you so desire)
- let cook additional few minutes, mix well!!
- take turkey mix into a bowl and allow to cool (not all the way, but enough that it's not steaming)
- add egg white and Parmesan cheese - MIX WELL!!
- put chicken broth in bottom of pan, place zucchini in pan and stuff firmly!!
- sprinkle with breadcrumbs
- cover tightly with foil and bake for 35-40 min.
hollowed zucchini - they almost laid nicely in my pan.
Ahhh, wish you could smell this - it's amazing!!
stuffed and dusted with croutons.
Now, we wait...
Bam!! This has made my apartment smell AMAZING!!!!
Ok, it's absolutely delicious!! The zucchini is the perfect texture, which I'm guessing is thanks to the chicken broth. The turkey is perfectly seasoned, although my palette would enjoy more onions!! Now my cons, and I'm hoping a more experienced cook can give me some advice.
First, I want the breadcrumbs (or croutons) to be more crunchy. Maybe if I actually used breadcrumbs it would be. Also, cheese!! I am not a huge fan of cheese, but if something gooey-ooey and melty was on top of this bad boy, BAM!! A nice plain pasta would be complimentary.
Well, I hope I did 'ya proud Keiski!! Maybe I'll try again on my next day off from school.