Last Friday I was in my office when my phone rang. The voice on the other end sounded... puzzled. It said, "Hi Rkimedes, this is Dan from reception, and, um, Prince Erik has left two... items... for you at the front desk." I told him I'd be there in a bit and continued talking to the people in my office.
When I finally made my way out to reception, I saw a rather bemused receptionist peeking out from behind two GARGANTUAN zucchinis from FawnDear's backyard garden (thanks for thinking of me!). I burst into laughter and retrieved the zucchinis. "I presume these were the items in question," I said.
"Um... yeah," he replied.
I'd just bought some "large" zucchini from the store. You can see in the photo that they're clearly inadequate. I decided to embark on a mission to find a recipe for stuffed zucchini. What I made last night was Stuffed Zucchini with Turkey Sausage.
OMG. SO GOOD. With the gargantu-cchinis, we made enough for two nights. I didn't really keep religiously to the recipe.
Here's the recipe with modifications integrated:
- 6 medium zucchini (or 1-2 GARGANTU-cchinis)
- 3 tablespoons olive oil
- 1/2 large white onion, diced
- 3 cloves garlic, minced
- 4 oz white mushrooms, chopped
- 2 tablespoons dry white wine
- 1 pound ground turkey
- 1 14.5 oz can diced tomatoes, Drained
- 3 tablespoons chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 1 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 c low salt chicken broth
1 Cut zucchini in half lengthwise. Scoop out seeds. Discard.
2 Continue scooping out zucchini, leaving shells about 1/4 inch thick (it's important to get it this thin). Reserve this second round of insides.
3 Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes.
3 In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground turkey. Lightly brown the turkey, stirring only occasionally. After the turkey browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.
4 When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of chicken broth. Place filled zucchini halves in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.
Deviations from original recipe:
- Instead of 1/2 cup of chopped onion, I got a large white onion and chopped about half of it up.
- Instead of 1/2 cup of chopped mushrooms, I sliced up an 8oz container of mushrooms and used about 1/2 of it.
- The basil and rosemary I was probably pretty close on, but they probably had more flavor than the measurements would indicate since they came straight from the garden.
- I think we used 1 cup of parmesan instead of 3/4 cup.
The only minor objection I have is that the zucchini "husk" didn't have a lot of flavor when compared with the sausage stuffing. I think I might either spray the empty husks with olive oil and brown them a bit before stuffing them or maybe just add a little salt to the water in the baking pan next timeWe made this again last night and used chicken broth instead of water in the baking pan and it added just the right amount of flavor to the zucchini shells. It was even better than the first time. Score!
- Instead of 2 diced fresh tomatoes, I used a can of diced tomatoes.
- Divided zucchini scraping into 2 steps :-)
I guess all I'm trying to say is that the end result was EXCELLENT even with playing fast and loose with the measurements. The zucchini was nicely flavored, but it was pretty delicate to be standing up to the sausage. It just gives me a reason to look forward to doing this again!