Tuesday, July 29, 2014

Stuffed Zucchini

Yes I would consider this one perfection!  I used up a bunch of stuff from the garden for this ground turkey stuffed zucchini masterpiece.

As a little girl my Grandma's house always had something cooking.  In the summer often times it was her simple yet delicious al pomodoro sauce.


Al PomodoroSauce

2 lbs of tomatoes (any variety)
Half a white onion
1 tbsp olive oil
1 tbsp minced garlic
12 basil leaves
2 tsp salt

Stuffed Zucchini

2 Medium zucchini
1 Lb. ground turkey
1/4 white onion
1/4 bell pepper
1 tbsp minced garlic
5 basil leaves
Handful of parsley
Garlic powder
1/3 cup parmesan cheese
1 egg
Mozzarella cheese (topping)

Dice the onion, tomato, and basil.  Sauté the onion and garlic in the olive oil over medium heat for 3 minutes.  Add in all the other ingredients and cook down for about 30 minutes.  I make large batches of this sauce and freeze it for use throughout the year.

Cut the zucchini length wise and hollow out the seeds with a spoon.  Reserve the inside of one of them.
In a mixing bowl combine all ingredients including the insides of one zucchini.  
Stuff the zucchini with the mixture and bake for 45 min at 400 degrees.  Top with the al pomodoro sauce and a handful of mozzarella cheese and broil for one minute.

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