My mom (the other K... who is slacking in her posting!) was talking about making stuffed zucchini the other day for dinner while we were on the phone. I knew that I had a recipe somewhere in my collection for turkey stuffed zucchini, so I promised her that I'd send it on to her. In the process, I got to thinking that I'd really like to have stuffed zucchini for dinner that evening as well, so decided I'd duplicate the recipe on my side of the continent. The results were better than expected and thanks to my sous-chef Mr. King (have to get the K in there), the stuffed zucchini turned out to be a lovely dinner (and lots of leftovers for lunch!).
Stuffed Zucchini Boats
2 large zucchini (we used the normal kind, the original recipe used round zucchini)
1+ lb. lean ground turkey
1/3 lb. ground Italian sausage
2-3 tbsp. tomato paste (get the good stuff, I always have this on hand for soups anyways)
Add to taste:
Red chili pepper flakes (for spiciness)
Preheat the oven to 400F. Slice the zucchini length-wise and scoop out the insides with a spoon (be sure to leave the shells sturdy enough for filling later). Set aside zucchini "guts" and chop into smaller chunks for later.
Place the zucchini open side up on a baking sheet and bake for about 15 minutes (continue to check though).
While the zucchini is baking, brown turkey and sausage in a frying pan over medium to medium-high heat. Add water to keep from sticking to the pan, but don't add any cooking oils. After the meat is browned, add the remaining zucchini and seasonings (peppers) and cook on medium. Add the tomato paste last to thicken the juices.
Remove shells from the oven and fill with meat mixture. Serve.