[More] Stuffed Inspiration!

Member Ruth is sharing a very delish blog-worthy recipe. Enjoy (& keep ’em coming!)

Here’s a little recipe for those veggie lovin meat eaters that I found on the internet and altered tonight and thought I would share. It was absolutely delicious! 🙂
xx
Ruth (Team Neal)

Turkey Stuffed Zucchini

Yield: 4 servings

Farm Share used: 4 zucchinis, garlic, rosemary, egg, kale, onion

  • 4 med. zucchini, halved lengthwise
  • 1 lb. ground turkey
  • half med. onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp. butter
  • 1 carrot chopped
  • 1/2 yellow bell pepper
  • 3 sprigs of rosemary
  • 1 handful of dried cranberries
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 c. crunchy nut (i used almond slivers)
  • 1 egg


Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in boiling water and cover for 1 minute. Drain and place in shallow baking dish. Saute turkey, onion, and garlic in butter in skillet for 2 minutes. Add chopped veggies and spices and herbs.  Saute about 5 minutes longer or until zucchini is tender. Add nuts, cranberries and egg & stir for 2 more minutes. Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Sprinkle with chopped parsley, if desired.

I also sauteed some kale with just a tad of olive oil, half clove of garlic and a pinch of salt for a yummy side dish!

Enjoy! Yum!

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