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Stuffed Zucchini and/or Tomatoes with Ground Turkey

 

Yield: 2-3 servings

Ingredients:

1 zucchini about 8" long

3 Roma tomatoes (or two zucchini and 2 Romas, your choice)

2 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil, or Flying Olive Garlic or Basil EVOO, divided

1/4 cup chopped onion or 1/2 tsp onion powder
2 cloves garlic, minced
1 pound ground turkey
2 tablespoons dry white wine (or chicken broth)
3 Tbsp chopped fresh basil leaves
1 teaspoon chopped fresh rosemary leaves

1 pinch dried or 2 pinches of fresh chopped oregano
3/4 cup grated Parmesan cheese or Mozzarella, divided

½ cup sliced black olives
¼ tsp freshly ground black pepper

Salt to taste

1-2 Tbsp breadcrumbs, if needed

Directions:

Cut the zucchini and tomatoes in half lengthwise.  Scoop out the insides, leaving the shells about 1/4 inch thick.  Chop and reserve the insides.  Heat 1 Tbsp of Flying Olive EVOO in a skillet on medium high heat.  Sauté the onion until soft.  Add the garlic, and continue cooking until the garlic is fragrant, about 1 minute.  Add the reserved tomato and zucchini insides, and sauté for another 2 minutes.  Remove from the skillet and set aside.

In the same skillet, heat the remaining 1 Tbsp of Flying Olive EVOO on medium high heat.  Add the ground turkey, chopping slightly to break up the larger pieces.  Lightly brown the turkey, stirring occasionally.  Brown lightly on the other side and cook until the turkey is done, about 6 minutes.  Stir in the reserved onion mixture . Add the wine or chicken broth.  Stir in the basil, rosemary, oregano, and black olives and cook 1 minute longer.  Drain any excess fat.  Remove from the heat and add the pepper, salt and ½ cup of cheese.  If needed, add 1-2 Tbsp of breadcrumbs to hold the mixture together.

Fill the zucchini and tomato shells with the mixture, heaping up the filling, pressing down slightly to prevent the filling from falling out.  Fill a baking pan with 1/4 inch of water. Place the filled zucchini and tomato halves in the pan and bake at 375 degrees for 35 minutes.  Remove from the oven and sprinkle on the remaining ¼ cup cheese.  Place the pan back in the oven and cook an additional 5-10 minutes until golden brown.  Remove the zucchini and tomatoes from pan and serve while hot.

Submitted by Barb L.