Turkey-Stuffed Zucchini--from the Garden!

Devin's mother, Lisa, is an amazing gardener. On a recent trip through Mansfield, she revealed a pile of HUGE zucchini that had undergone a major growth spurt during our recent heat wave. This seemed like a perfect time to try out Giada's stuffed zucchini recipe (we just stuffed the zucchini, not the peppers).

Adapted Recipe

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1/4 cup chopped fresh sage and parsley (also from the garden)!
• 1 large egg
• 3 tablespoons ketchup
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup grated Pecorino Romano
• 1/4 cup dried plain bread crumbs
• 1 pound ground turkey
• 2 large zucchini, ends removed, halved lengthwise
• 1 1/2 cups marinara sauce 

 

Directions

• 
  
  Preheat the oven to 400 degrees F.
• Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.

• Using a melon baller, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

• Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve. Garnish with more fresh cheese and fresh herbs. 

First Post

Dear Reader(s?),

My name is Abbie. I am 24 and this is my first blog. I live in Somerville, MA, and I love to cook. By day I am a development associate at a NFP in Boston and a nanny. By night, I am a cooking TV show host (well...I pretend). I have always loved food...thinking about it, looking at it, preparing it, and eating it. The TV, when on, is usually on the Food Network channel.

My experimentation in the kitchen from an early age eventually led to a desire to take actual classes to get some real skills under my belt. While studying abroad in Paris I had the opportunity to take a great cooking class with French chef Francoise Meunier (http://www.fmeunier.com/). I was hooked. Back in the states I took two more classes: an Italian cooking class and a vegan gluten-free class (by accident...I was under the impression it was vegetarian.) This accidental vegan class sparked a passion for vegan cooking...however, sadly, I am am an omnivore at heart and a cheeseaholic. So while I have incorporated vegan cooking into my repertoire, I don't think I will ever be able to convert fully. However, I do hope that you will enjoy my musings, ramblings, pictures, recipes, and whatever else might enter this blog.

Thanks for reading!

Abbie