Turkey & Ricotta Stuffed Zucchini

This is a fun recipe to make and it is tasty. This isn't your quick weeknight dish unless you have some extra time that day. I also think you can easily make it vegetarian by replacing the chicken with chopped portobello mushrooms or a veggie or your choice. Each one feels like a little gift since the zucchini wraps around like you would wrap a ribbon on a birthday present. The original recipe I adapted from Clean Eating used ground chicken, but I decided the use ground turkey.

Turkey & Ricotta Stuffed Zucchini

Print Recipe

Little packages of zucchini stuffed with ground turkey and ricotta cheese. Top with chunky vegetables and tomato sauce.

Servings	Prep Time
4 people	45 minutes

Cook Time

30 minutes

Servings Prep Time 4 people 45 minutes

Cook Time 30 minutes

Turkey & Ricotta Stuffed Zucchini Print Recipe Little packages of zucchini stuffed with ground turkey and ricotta cheese. Top with chunky vegetables and tomato sauce. Servings Prep Time 4 people 45 minutes Cook Time 30 minutes Servings Prep Time 4 people 45 minutes Cook Time 30 minutes

Ingredients

• 3 large zucchini, divided
• 1.5 cups finely diced yellow onion
• 2 cups finely diced cremini mushrooms
• 7 TBSP whole-milk ricotta cheese
• 1 lb. ground turkey or ground chicken
• 1/4 cup olive oil, divided
• 1 1/4 tsp. sea salt, divided
• 3 3/4 tsp. dried Italian herb blend, divided
• 3/4 tsp. ground black pepper, divided
• 1 1/2 cups unsalted pureed strained tomatoes Try Pomi Strained Tomatoes

Servings: people

Instructions

1. Finely dice 1 zucchini to yield 2 cups; set aside. Trim ends from remaining 2 zucchini (trimmed zucchini should be approximately 8 inches long). Thinly shave zucchini lengthwise with mandolin, creating 40 strips, 1/16 inch thick. Wrap strips in two stacks in damp towels and set aside.
2. In an 11 to 12 inch skillet on medium, heat 1 TBSP oil. Add onion and cook, stirring often, for 4 to 5 minutes. Add finely diced zucchini and cook, stirring often, for 3 to 4 minutes until slightly softened. Add mushrooms and cook, stirring occasionally, until all vegetables are tender and any liquid is absorbed, about 5 minutes. Remove from heat and season with 1/4 tsp. salt, 1 tsp Italian herbs and 1/8 tsp pepper. To a medium mixing bowl, transfer 1 cup vegetable mixture and cool completely. To a small saucepan, transfer remaining 1 cup mixture and set aside.
3. In a small bowl, whisk together 3 TBSP oil, 1/4 tsp salt, 3/4 tsp Italian herbs and 1/4 tsp pepper; set aside. In a small bowl, combine ricotta with 1/4 tsp each salt and Italian herbs and 1/8 tsp pepper, set aside.
4. Preheat oven to 400F. Line a baking sheet with parchment paper, mist with cooking spray. Lay strips of zucchini onto a clean work surface. Brush top sides of zucchini with reserved herb oil. Place 1 strip vertically in front of you and spoon 1 tsp ricotta mixture onto center of strip. Gently press the center of a second strip horizontally over ricotta, creating a "plus" shape. Scoop mounded 2 TBSP turkey or chicken mixture onto center of the "plus. Forming a parcel, fold strips top to bottom, bottom to top, right to let, left to right. Invert parcel folder side down onto prepared baking tray. Repeat to make 20 parcels. Brush tops of parcels with remaining herb oil. Bake for 15 minutes until turkey/chicken is cooked through.
5. Meanwhile, to saucepan with reserved vegetable mixture, add tomato puree. Bring to a simmer on low and season with 1/4 tsp salt, 3/4 tsp Italian herbs and 1/8 tsp pepper. When parcels are done, spoon 1/2 cup tomato sauce onto each plate. Top each with 5 parcels.

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