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And another favorite recipe I make All. The. Time. using mostly
Joined: Dec 9, 2005
Posted to Thread #30427 at 5:08 pm on Aug 6, 2018
colorful bell peppers though it's just as good with zucchini. It's a recipe that's in regular rotation at our house year round. Would be lovely using your yellow zucchini.
Stuffed Zucchini and Red Bell Peppers
2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano (usually use Parmesan)
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1-1/2 cups marinara sauce
Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.
Source: Giada http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30881,00.html
Pat’s notes: Delicious -- lots of flavor. Sometimes I use all bell peppers (not green ones), no zucchini. Don’t skimp on the marinara sauce. Terrific with spinach sautéed with olive oil and garlic and Sesame Rice. Leftovers are good on Day 2.
Other messages in this thread:
- 30427. Wow! Yellow zucchini are amazing! - colleenmomof2 - 2:35pm on 08/06/18 (9)
- If you like stuffed zucchini I can vouch for these Sausage Stuffed Zucchini Boats which [LINK] - Pat-NoCal - 5:02pm on 08/06/18
- I've made these many times. So very tasty. [NT] - CathyZ from Kauai - 3:53am on 08/07/18
- And another favorite recipe I make All. The. Time. using mostly [LINK] - Pat-NoCal - 5:08pm on 08/06/18
- Huh. Will need to try this too [NT] - CathyZ from Kauai - 3:54am on 08/07/18
- Forgot to note that I don't use the breadcrumbs while low-carbing. [NT] - Pat-NoCal - 1:25am on 08/09/18
- Will try this, too. Thanks for sharing, Pat! - colleenmomof2 - 7:38pm on 08/09/18
- I add yellow zucchini to the skewers in this Rec: Grilled Shrimp and Vegetables with Pearl Couscous [LINK] - Pat-NoCal - 5:17pm on 08/06/18
- Thank you for clarifying the description. My first thought was: isn't that yellow squash? [NT] - MarilynFL - 7:13pm on 08/06/18
- Yellow zukes look just like the green ones in shape -- - Pat-NoCal - 1:29am on 08/07/18