Yesterday was my first CSA pickup after a 2 week hiatus from vacation. Produce is growing like crazy and my box was practically over flowing. To name a few there were green beans, eggplant, fennel, arugula, basil, chives, scallions and a whooole lot of zucchini! Not jut a bunch of little guys either, check out this monster the size of my forearm, seriously:
So what to do with this bumper crop?? Stuff it, bake it and slather it is sauce- of course! This dish was adapted from a Food Network recipe I found. The results were even better than I had expected! Enjoy 🙂
You will need:
1/4 cup ketchup
1 scallion, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup onion, finely chopped
1/4 tsp salt
1/4 tsp fresh cracked black pepper
1/4 cup plain bread crumbs
1/4 cup grated pecorino Romano cheese
1 lb or so ground turkey
1 1/2 cups mariners sauce
Preheat the oven to 400.
In a bowl mix together the ketchup, egg, scallion, parsley, onion, salt and pepper. Then mix in bread crumbs and cheese. Finally stir in the turkey until completely combined.
Next cut the zucchini in half lengthwise and cross wise. I actually cut mine for the base was larger and reserved the tops for later. It’s up to you and how big your zucchini are. This could be a main dish, which I used it for or a side if the zucchini is small.
Use a spoon to core out the seeds, leaving about a 1/8″ thick zucchini shell.
Stuff the zucchini with the turkey mixture so that a little turkey is coming up over the edges. And add them to a greased baking dish.
Hmm wait one of those zucchini is not like the others- I tried this with a pattypan squash too! I cut it in half, cored it and stuffed it.
Next spoon your favorite marinara over the top of the squash.
Bake in the oven for 45 minutes. The center should be cooked through and a thermometer inserted into the meat should read 165 degrees.
Serve hot with grated cheese, parsley and black pepper as desired.
And about that pattypan squash- it turned out pretty darn good!