Zucchini stuffed with turkey
Description
For stuffing zucchini, I chose a turkey leg because the fillet is rather dry and can be better used in other recipes. However, I prefer the meat taken from the leg—it just needs to be separated from the bone, with tendons and skin removed. Everything else follows the recipe, and a delicious dinner awaits you! Check out the recipe and find out.
Instructions
- 1
Step 1
Prepare the ingredients. Wash the vegetables and meat, peel the garlic. Let's get started!
- 2
Step 2
Cut the zucchini into rings 3-5 cm thick. I cut mine about 3 cm thick. Remove the inner part, as shown in the photo. Bring a couple of liters of water to a boil in a saucepan, salt it well, and drop the zucchini rings into the boiling water. Remove the saucepan from the heat and let the zucchini sit for exactly 10 minutes. Then carefully remove them with a slotted spoon. During this time, they won't become mushy, but will be partially cooked. This will reduce baking time and prevent the zucchini from drying out in the oven.
- 3
Step 3
Remove the meat from the bones and skin. If using turkey fillet, simply chop it into pieces suitable for a blender.
- 4
Step 4
I put the inner part of the zucchini, turkey meat, salt, a pinch of curry, black pepper, cream, and garlic into the blender jar. Turn on the blender for a minute.
- 5
Step 5
Line a baking sheet with parchment paper or simply grease it with vegetable oil. Place the zucchini rings on it and generously fill them with a heaping portion of the meat mixture. Bake in the oven for 30 minutes at 180–200 degrees Celsius (356–392 degrees Fahrenheit), adjusting according to your oven. Don't worry if the filling seems runny—the zucchini and cream will make it tender. But that's only a plus!
- 6
Step 6
Sprinkle the zucchini with grated cheese 2-3 minutes before the end of baking. Serve hot! Enjoy!