Stuffed Zucchini - it's a meal, it's a snack, it's very tasty :)

As a gluten free girl, I'm always looking for food that can act as a 'vehicle' for other food because I don't eat bread, crackers or pasta. One of my favourite and most versatile vegetables is zucchini so I thought, why not let it carry around the rest of my meal? I chose to use a turkey and quinoa base, but get creative! It can be like a brand new bruschetta! Mix up the fillings - tomato and basil, mushrooms and goat's cheese, extra lean ground beef and salsa - the options are endless!

Stuffed Zucchini
makes approx 4 large stuffed zucchinis

Ingredients:

4 large zucchinis

1.5 cups of cooked ground turkey

1 cup of crushed (and drained well) canned tomatoes

1/2 cup of cooked quinoa

1 medium onion chopped finely

1 tsp extra virgin olive oil

4 cloves of garlic, minced

1 oz of hard parmesan cut into thin slices
* spices - chili powder, crushed chili peppers, oregano, sea salt - all to taste


Directions:

1) Cooked ground turkey in a pan, making sure the pieces are very small.
2) Remove from pan and drain well.
3) Heat extra virgin olive oil in pan and add onion and garlic and cook for approximately 5 minutes, until browned.
4) Combine in medium bowl: turkey, onion, garlic, tomato, cooked quinoa and spices and mix well.

5) Preheat oven to approximately 350 degrees.

6) Wash zucchinis and slice in half, lengthwise.

7) Seed-side down, heat in microwave for approximately 90 seconds to soften zucchini.

8) Using a melon baller (or a spoon!) hollow out the inner portion of the zucchinis.

9) Fill with turkey mixture and flatten into the zucchini using a spoon.

10) Top with parmesan.

11) Bake on the medium rack for approximately 45 minutes, or until zucchini is tender.
12) Serve it with a salad or a great soup and you're set!

* If you want to serve it as an appetizer instead, complete steps 1-9 from above, then stack one zucchini half on top of the other. Bake in the oven for approximately 45 minutes. Once out of the oven, let it sit for approximately 10-15 minutes to let the juices settle. Then slice in 1-2" pieces. If desired, place a thin slice of parmesan on top and put slices back into the oven on broil until the cheese melts. Great finger food!