Ingredients
Scale
- 8 small zucchinis
- 1 lb gr turkey
- 1/2 - 1 TBS olive oil
- 1/2 large onion
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1 14.5 oz can diced tomatoes
- 1 TBS basil, dried
- 1 1/2 tsp oregano
- 1 tsp thyme
- 1/4 tsp rosemary
- 1/4 tsp red pepper, optional
- 1 TBS tomato paste
- 1 cup ricotta
- 1/2 cup parmesan
- 1 egg
- 1/2 cup mozzarella cheese
Instructions
- Preheat oven to 425
- ITALIAN MEAT SAUCE: In a large skillet over medium high heat add 1 TBS of olive oil, garlic and onions. Cook 2-3 mins. Add ground turkey, salt and pepper. Cook until turkey is no longer pink. Add diced tomatoes, basil, oregano, thyme, rosemary, red pepper (optional), and tomato paste. Reduce heat to medium and allow mixture to cook until thickened. 10-15 minutes.
- RICOTTA MIXTURE: While the turkey mixture is thickening add ricotta, parmesean, egg, and parsley into a mixing bowl. Stir until combined.
- ZUCCHINI PREP: Slice zucchinis in half lengthwise. Use a small spoon to scrape out the zucchini meat (think seeding a cucumber). Leave 1/4 - 1/2 of an inch so that they remain sturdy.
- ASSEMBLY: In each hollowed out zucchini place 1-2 TBS of ricotta mixture. Smooth it. Top with desired amount of Italian Meat Sauce.
- COOKING: Place assembled zucchini's in a baking dish. Cover with foil. Bake for 15 minutes, Uncover and sprinkle with mozzarella cheese. Return to oven for 2-5 minutes or until cheese is melted and zucchini are tender. To get the mozzarella nice and golden, pop it under the broiler for 1-2 minutes prior to serving.