When I plant a garden my zucchini always seems to grow really well. Unfortunately, this year got away from me and by the time I realized I hadn’t planted my garden it was too late. Usually I make this recipe with one of my massive ones, but these small store bought zucchinis will have to do this time. This recipe is a staple at our house because it so easy to adapt! I never make it the same way twice in one summer, and trust me we eat this dish a lot!
Here are all the ingredients you will need.
1 lb. Ground Turkey (you can use ground beef, pork, or chicken too)
1 link Linguisa (you can really use any type of sausage you like)
1 tsp. Rosemary
1 tsp. Thyme
1 tsp. Parsley
1 tsp. Basil
Minced Garlic (4 cloves)
Shredded Mozzarella Cheese (or any ofter cheese you fancy)
Salt and Pepper to taste
Extras: Feel free to through any of these extra ingredients in if you have them!
Rice or Quinoa ( I put this on the plate as the water for zucchini boats for the girls)
Kale or Power Greens (I get these at Trader Joe’s and I add them to everything from eggs to burgers to add an extra punch of healthy greens.)
Pesto or pasta sauce
Take your Zucchini and cut it in half the long way. Then using a spoon, scoop out the insides of the zucchini, but don’t throw it away because we will be using it for the stuffing. Place the Zucchini in a greased baking dish (I use olive oil cooking spray) and set aside. Preheat the oven to 350 degrees. Put 2 TBSPs of Olive oil in a deep sauce pan or dutch oven and add the minced garlic.
Now we are ready to begin the stuffing. Mix in your ground turkey. Let it cook for a bit.
While the turkey is cooking we can begin to prepare the Linguisa. Grab the link and remove the casing. Then crumble and add to the pan.
Add the Spinach, the Zucchini that was scooped out, and the seasonings. Then let it cook until turkey is no longer pink.
Scoop the mixture over the Zucchini and then sprinkle with shredded cheese.
Pop in the oven for about half an hour. Dinner is served!