My girlfriend and I were at the Venice Farmer’s Market a few weeks ago and we found a few varieties of zucchini… regular zucchini, white zucchinni (which I also bought and made Chocolate Zucchini Basil Bread since this type of zucchini is a bit sweeter … delicious) and these zucchini balls.
I’ve never seen these before so I had to get two to try.
Here’s what I came up with. I hope you enjoy it.
Turkey Brown Rice Stuffed Zucchini Balls
Yields 2 Servings
2 medium zucchini balls
1 Tablespoon olive oil
1/2 lb ground turkey
1 cup cooked rice
1 medium red onion, chopped
1/2 pepper, chopped (I used an orange one)
4 compari tomatoes, chopped
1 teaspoon Italian seasoning
1/2 cup tomato sauce
1/4 spicy catsup (see recipe here)
salt and pepper to taste
1/4 cup grated Swiss cheese
Preheat oven to 375 degrees.
Cut zucchini in half. Scoop out most of flesh and seeds using a small melon baller.
Don’t throw these precious innards away. Save them and make Zucchini Cakes with Sun Dried Tomatoes and Pine Nuts or if you have a sweeter tooth make Chocolate Zucchini Basil Bread.
Heat the olive oil in a cast iron skillet (to get those extra health benefits) and sauté onions. Add salt. Cook until onions start to soften, about 5 minutes.
Add the ground turkey. Season with salt, pepper and Italian seasoning. Cook until brown.
Add the bell pepper and chopped tomatoes. Add rice, spicy catsup (if you are not using spicy catsup, use 3/4 cup of tomato sauce instead), most of the tomato sauce (reserve a few teaspoons to put on top of mixture), and 3/4 of Swiss cheese.
Lightly grease it square baking dish with olive oil.
To prevent zucchini from rolling around, cut a small piece off of each bottom to create a flat surface. Use large ice cream scoop to put brown rice mixture into zucchini wells. Top with a reserved tomato sauce and cheese.
Place the zucchini in the baking dish.
Bake uncovered 20-25 minutes, until cheese is melted and zucchini is fork tender.
Plate and serve.
Since we are only two, I had some leftover turkey brown rice mixture so the next day I made Turkey Brown Rice Quesidallas. Yum!