Wednesday, June 29, 2011

Recipe Wednesday

My husband really likes this recipe and in addition to how yummy it is, I love that it's easy to make extras that freeze well and I can pop them in the oven on those crazy kind of days.

Zucchini with Meat Stuffing Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes

·         6 zucchini of the same size, weighing about 1 3/4 pounds (800 g) in all

·         1/4 pound (100 g) ground turkey

·         1/4 pound (100 g) fresh spicy Italian chicken/turkey sausage, peeled and crumbled

·         ¾ cup brown rice (cooked)

·         4 tablespoons grated Parmigiano

·         An egg

·         1 clove garlic

·         A medium-sized onion

·         A small bunch parsley

·         1 tablespoon unsalted butter

·         1 tablespoon olive oil

·         1/2 a bouillon cube

·         Fresh thyme

·         Salt & pepper to taste

·         Small can tomato sauce

Cut the zucchini in half and scoop out the pulp. Put the shells into a pot of boiling water and wait for it to come to a boil again.  Boil 5 minutes, then remove them and set them upside down so they drain as they cool. 

Mince the pulp with the onion, garlic and parsley, and sauté the mixture in the butter and oil until it is lightly browned, then crumble the bouillon over it and transfer it to a bowl. Have the rice cooked and combine it, the egg, the cheese, and the meats with the vegetable mixture. Mix well and season the stuffing to taste with salt, pepper and thyme.

Preheat your oven to 380 F (190 C).

Fill the zucchini with the stuffing, pressing it down firmly. Arrange the zucchini in a buttered pan, spoon tomato sauce on top, and bake them for 25 minutes, basting regularly with the pan drippings. If they appear to be overbrowning, cover them with some aluminum foil for the last 10 minutes. Serve at once.

Yield: 6 servings stuffed zucchini.

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