The weather is really different this year, here in San Jose. It really reminds me of the weather we used to have in Bordeaux during spring. We have a saying that says: ” In April, do not remove a thread (of clothing) but in May do whatever pleases you”: this saying is because it would be sunny one day and would rain the other. As April’s approaching, the weather seems to do whatever it fancies. The warm days make me want to eat lighter, but I’m not ready for salad yet. So here comes my favorite remedy: zucchinis.
I just love stuffed zucchinis! This dish is light, warm and full of flavors. The secret is the combination of red wine, herbs and hearty mushrooms. It gives the dish a warm savory taste reminiscent of the winter flavors we are not quite ready to let go of. The tomatoes and the zucchinis flesh, in contrast, lighten it up, making way for summer dishes.
Oh, and because I’m using ground turkey meat, it is as waist friendly as it is D-E-L-I-C-I-O-U-S! Though pretty filling, because it’s so good, even if you get seconds, you won’t get penalized. I promise! The cheese on top is really for appeal and doesn’t add that many calories. It will become one of your new favorites! And I have a feeling that even your kids will like it – Mine did!
Preheat oven to 400 ° F. Cut each zucchinis in 3 pieces of about the same size. Remove the flesh with a teaspoon, making sure to NOT pierce the bottom of each piece. Set aside the flesh and mini zucchinis.
In a large skillet, heat 3 tbsp of oil over medium-high heat. Add half of the onions, half of the garlic and the bell pepper and saute until fragrant. Then add the zucchini flesh, tomatoes, mushrooms, all herbs and the wine and cook for about 10 mns to combine all the flavors. Season with salt and pepper. Remove from stove and set aside.
In a large bowl, mix the ground turkey with the remaining onions and garlic. Season with salt and pepper. Take 2 tbsp of the vegetable mixture and add it to the turkey mix to give it some moisture while cooking.
Pour the vegetables in a baking dish. Stuff the mini zucchinis with the turkey mix and place on the vegetable bed in the baking dish. Sprinkle each of them with cheese and drizzle each one with the remaining olive oil. Bake for about 45 mns until the zucchinis and the turkey meat are all cooked through. Serve immediately.
Adding a beaten egg to the turkey mix will give it even more moisture.