What's For Dinner? Yummy Festival City Stuffed Zucchini!
It's that time of year when the garden's bounty can be enjoyed! Often when one plants a zucchini plant one hopes they'll get a good crop but when reality sets in and one is inundated with the fruits of one's labours there can be thoughts of midnight deliveries to the neighbours doorsteps...
Here's a quick easy way to use those prolific zucchinis. You've heard of one pan meals this is a squash all in one meal.
Start with your zucchini and;
- ground turkey
- grape or cherry tomatoes
- green onion
- Herbs and spices you might favour
- quinoa
- broccoli slaw or chopped fine broccoli
- garlic
- low fat feta cheese
- and panko or whole wheat bread crumbs
Prepare your quinoa: boil 2 cups of water to one cup of quinoa, cook for 25 min.
Halve your zucchini and then scoop out the pulp and seeds. Spray a cookie sheet with oil and put in the oven at 400 degrees for 15 minutes.
Next brown the ground turkey adding the garlic and broccoli slaw when the turkey is no longer showing any pink.
Add grape tomatoes and your favourite herbs, (I used dill and pesto seasoning) cook until tomatoes pop then add quinoa & green onion and give a quick stir.
Take out zucchini from oven and spoon in turkey quinoa mixture.
Sprinkle panko crumbs over mixture and top with feta. Put back in oven for 10 minutes, broiling for the last few for browning effect.
Remove from oven, plate up, add salt and pepper to taste and enjoy!
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