italian stuffed zucchini

We had quite the day yesterday. Our car has been having some trouble and it turns out that it needs a lot more work done than we originally thought. Which is always the case, am I right? Well, Ben and I both needed a way to de-stress. 

Unfortunately, Ben has a few tests coming up, so his de-stress time was really study time. As for me, I took a bubble bath and tried not to think about anything, which is really lovely.

For dinner, I wanted to try something new and different from our usual pasta variations (though we do love those). I had been wanting to try stuffed zucchini for such a long time, especially when I had heard about a recipe found here at An Oregon Cottage. 

I decided to do my own thing, using the original recipe as a base. (If you haven't looked at her blog you should! She is a genius.)

Here is my rendition of stuffed zucchini, Italian style. I really liked the way it turned out, it wasn't Ben's favorite-he said it was too 'zucchini-y', so if that isn't your thing-this may not be for you!

Enjoy!!

Italian Stuffed Zucchini
Printable version
Recipe by Nicia Johnson - Just a Nibble

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Yield: 4 servings
Ingredients

• 4 Small-medium sized zucchini
• 1/2 Yellow onion
• 1 Tomato
• 1 can Sweet corn
• 1 1/4 cup Ricotta cheese
• 1 cup Grated parmesan cheese
• 1 lb Ground turkey
• 1 tbsp Dried basil
• 1 tbsp Italian seasoning
• 1 tbsp Parsley
• 1 tsp Oregano
• 1 Egg

Cooking Directions

1. Pre-heat oven to 375 degrees.
2. Wash and cut zucchini lengthwise, also cutting off both ends.
3. Steam zucchini faced down in pan filled 1/4 full of water for about 2-3 minutes (not too long because you do not want them to be too soft).
4. Prepare your pan by spraying with non-stick cooking spray.
5. Scoop out the insides of zucchini, making a boat shape, set aside the leftovers in a mixing bowl and lay zucchini in pan.
6. Brown turkey with Italian seasoning.
7. Add onions, cook until they are transparent, remove from heat.
8. Add can of corn to onions & turkey.
9. Chop zucchini leftovers and tomato (can be done by hand or in a food processor).
10. In a mixing bowl, mix ricotta cheese, oregano, basil, parsley, egg, and 1/2 cup of parmesan.
11. Combine turkey mixture and tomato and zucchini to the ricotta bowl and mix well.
12. Place filling inside zucchini bowls.
13. Sprinkle salt and pepper on top of zucchini.
14. Sprinkle the second 1/2 cup of parmesan over zucchini.
15. Place in oven and cook for 35 minutes.
16. Let cool and serve.