Italienische gefüllte Zucchini mit Putenwurst

Zutaten

• 5-6 medium zucchini
• 3 tablespoons avocado oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 cup chopped mushrooms
• 2 tablespoons chicken broth or water
• 1 pound organic ground turkey
• 2 diced tomatoes or 1 14 oz can of diced tomatoes, drained
• 2 sprigs of fresh thyme, leaves removed
• 1 teaspoon chopped fresh rosemary
• 1/3 cup nutritional yeast
• 1 egg, lightly beaten
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 tablespoons chopped fresh basil

Zubereitung

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Cut all the zucchini in half lengthwise, and...: Cut all the zucchini in half lengthwise, and using a spoon, scoop out the centers leaving a 1/4-inch thick shell. Reserve the insides you just scooped.

3. 3

   Heat 2 Tablespoons avocado oil in a large...: Heat 2 Tablespoons avocado oil in a large skillet over medium-high heat. Add the onion, garlic, mushrooms, and reserved zucchini insides. Cook, stirring often, for 6-8 minutes until the onions and mushrooms are soft and any juices from the pan have cooked away. Transfer the contents of the pan to a bowl and set aside.

4. 4

   In the same skillet, add another Tablespoon of...: In the same skillet, add another Tablespoon of avocado oil and bring it to high heat, but not smoking. Add the ground turkey. Cook, stirring occasionally, until the turkey has formed crispy browned edges and is cooked thoroughly.

5. 5

   Return the reserved vegetable mixture to the skillet...: Return the reserved vegetable mixture to the skillet with the turkey. Add the broth/water, scraping the browned bits loose from the bottom of the skillet. Remove the skillet from the heat and let it cool for a couple of minutes.

6. 6

   Add the tomatoes, thyme, rosemary, nutritional yeast, egg, salt,...: Add the tomatoes, thyme, rosemary, nutritional yeast, egg, salt, and pepper to the turkey mixture. Mix well to combine.

7. 7

   Arrange the zucchini shells in a 9x13 or...: Arrange the zucchini shells in a 9x13 or larger baking dish. Spoon the turkey mixture into the shells, pressing to get as much filling in as possible.

8. 8

   Bake for 40 minutes, until golden brown and...: Bake for 40 minutes, until golden brown and the zucchini is tender. If the turkey begins to brown too quickly, tent the pan with a piece of aluminum foil.

9. 9

   Remove the pan from the oven and sprinkle...: Remove the pan from the oven and sprinkle the chopped basil over the top. Serve while hot.