I’ve intended to post this recipe every Friday for the past two months, but I’ve been a little caught up in rewriting book #3, Sweet Satisfaction, of my Castle of Dreams Series. Book #2, Sweet Liberation, will be here soon and it’s hard to focus on anything else. Add to that our recent move and when I’m not doing any of the things in the title of this post, I’m still unpacking boxes and decorating.
Luckily for my family, the suppers I’ve been concocting of late are easy, delicious, and require a minimal number of cooking vessels. I believe they’ve been rather healthy, as well. And I’ve been trying new recipes found on Pinterest.
One of the pictures that appeared on the main page was this Turkey Stuffed Zucchini. I clicked through to the original recipe found on Skinnytaste. It looked amazing and I actually had almost all the ingredients. I worried that it might not be hearty enough for my big guys, but they loved it! I think I served a salad on the side, but I can’t remember.
Here’s my slightly modified recipe:
Turkey Sausage Stuffed Zucchini
- 5 large zucchini
- 2 tbsp. olive oil
- 1 chopped onion
- 3 tsp. jarred minced garlic
- 1 roll of turkey sausage
- 1 large egg
- 1/2 cup grated Parmesan cheese (I didn’t actually measure this)
- 4 slices wheat bread, finely cubed
- 2 plum tomatoes, finely diced
- 1 cup shredded mozzarella
- 1/4 tsp. dried thyme (of course I’m just guessing here. I just shook some in.)
- 1/4 tsp. dried rosemary (same as above. )
- Salt and pepper
Cut zucchini in half lengthwise and use a teaspoon to scoop out the seeds and flesh, but don’t take out too much or your zucchini will fall apart. I lined them up on a baking sheet/jelly roll pan. Chop up scooped out zucchini.
Heat the olive oil in a large skillet and add the onion and garlic. Cook over medium heat for 2-3 minutes then add the turkey sausage, tomatoes, chopped zucchini, salt, pepper, thyme, and rosemary. Stir often, breaking up the meat. When the sausage is cooked through, take the pan off the heat and let it cool for a bit. Add the egg and mix well. Stir in the breadcrumbs, Parmesan and mozzarella cheeses. Spoon into each zucchini boat, packing it down a little.
Throw the pan in the oven, preheated to 400 degrees. I baked mine for about 40 minutes, until the zucchini was tender and the stuffing was nicely browned on top, but not burned.
Next week I’ll share with you the super simple crock pot breakfast casserole that was a huge hit with my clan.
Happy cooking, writing, blogging, jogging, whatever you’re doing, y’all!